Preheat oven to 350 degrees F. Lightly spray or butter an 8-inch square baking pan. Line pan with parchment paper so that they can be easily removed after baking.

In a large microwave-safe bowl, place the chocolate chips and butter. Microwave for 30-second intervals stirring in between until mixture is melted.

Stir in the sugars, followed by the eggs and vanilla until fully combined.

Add the flour and fold in using a rubber spatula until it is just mixed in. Do not over mix.

Bake for 25-35 minutes, rotating halfway through if necessary until the brownies are set and the middle is barely firm to the touch.

Cool for about 15 minutes in the pan. Lift out the brownies using the parchment paper and cut into squares.

Brownies may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to three months.

Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Hummingbird High and the New York Times and Pies and Plots