Instructions

1. Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper and set aside.
2. In a microwave-safe mixing bowl, combine the bittersweet chocolate and butter. Stir to combine, then microwave in 30 second intervals until the mixture melts completely. Stir vigorously with a fork or whisk in between each interval to help with the melting process.
3. Once melted, add both sugars, milk, coffee, vanilla extract, and eggs into the chocolate mixture, stirring until combined (make sure your chocolate mixture has cooled slightly as to not cook the eggs! If your chocolate mixture is very hot, you can stir in everything except for the eggs first to help cool it down, then add the eggs second).
4. Next, fold in the flour, cocoa powder, baking soda, and salt, stirring until just combined. Finally, fold in the bittersweet chocolate chips and stir until even throughout.
5. Pour into lined baking pan and cook for approximately 30 minutes*. If using sea salt, sprinkle over brownies once removed from oven. Allow to cool for 10 minutes before cutting!