Instructions for preparation and cooking:
- The first step is to preheat the oven to 180°C. Line a layer of parchment paper in an 8×8-inch baking tray and spray the bottom with a nonstick cooking spray.
- In a big microwave-safe bowl, mixhalf of the chocolate chips, the unsweetened chocolate and the butter. Heat this mixture in the microwave for a minute and then stir it. Continue heating at intervals of 30-second, stirring the mixture between each burst, until it is completely melt down and smooth but not scorched. Remove the bowl from the microwave and let it cool a little bit.
- In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed until you get a thick and light texture, which is about 3 minutes. While beating also add the vanilla extract. With a wooden spoon, mix the chilled chocolate mixture. Add the salt and flour, until it is all well blended together. Pour half of this prepared batter into the ready baking tray. Sprinkle the top of the cake with the rest of the chocolate chips and pour the sweetened condensed milk all over it. In the end, add the rest of the batter over it.
- Bake the brownies for 35 to 40 minutes, or pick a toothpickin it. If it comes out with moist crumbs still on it, then they are done. Don’t overbake them. Let the cake cool down to room temperature. The easiest way to cut brownies is when they are chilled down and can be served cool, warmed in the microwave or at room temperature.
I hope you will be able to hold on for a few days and not wipe these brownies out the very same day that you made them. 🙂