For us, the clincher to this recipe is the three different types of chocolate. You've got melted chocolate squares and cocoa powder in the batter, and then whole chocolate chips get folded in just before baking. The result is an intense and well-balanced shot of chocolate in every bite.
We especially liked the addition of the chocolate chips, which melted into the batter and created dense pockets of chocolate within the brownie.
We had no problems with the assembly or baking of these brownies. The directions were easy to follow and clearly explained. Don't skip over the step that has you toss the chocolate chips with a little flour - this helps the chocolate chips stay suspended in the batter instead of sinking to the bottom.
These brownies fell on the 'cake-y' end of the brownie spectrum. Those of you who like your brownies on fudgy side might want to try under-baking these by a few minutes. Also, we felt that the brownies were a bit dry when baked the full 30 minutes, so start checking them every few minutes after the 20 minute mark.
The recipe calls for baking the brownies in an 8x8 or 9x9 square pan, which makes thick, tall brownies. If you like your brownies thinner and wider, you could certainly make these in a 9x13 rectangular pan.
We'll definitely be keeping this recipe earmarked for future chocolate cravings!
What's your favorite kind of brownie?
• Chocolate Chip Brownie Recipe from Boston Globe
Related: Tips and Techniques: Folding
(Image: Emma Christensen for the Kitchn)