Shea's Best Brownie Recipe 

Preheat the oven to 325° Fahrenheit. Lightly grease a 9×9 pan with butter and line with parchment paper, trimming it to fit the width of the pan while leaving a few inches of parchment hanging over two opposing sides. Set aside.  

In a small saucepan, melt the butter, milk chocolate, and dark chocolate over medium-low heat until smooth. Remove from heat, then add the cocoa powder and salt and whisk to combine. Allow to cool for 10-15 minutes, or until the mixture is still warm but no longer hot (about 120° Fahrenheit).

Meanwhile, add the sugar and eggs to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed for 5 minutes until the sugar mostly dissolves into the eggs and the texture is aerated with a very light, butter-yellow color.

Add the cooled butter and chocolate mixture to the eggs and whisk on medium speed until combined, scraping the sides of the bowl as needed. Remove the bowl from the stand mixer and use a spatula to fold the self-rising flour into the wet ingredients. When nearly combined, add the chocolate chips and finish mixing until the batter is smooth.  

Transfer the brownie batter to the prepared 9×9 pan. Bake, undisturbed, for 45-50 minutes or until the sides are set and the center still jiggles slightly. When inserted into the center, a toothpick should come out with several fudgy crumbs. Remove the brownies from the oven and allow them to come to room temperature. Make sure the brownies are completely cooled, then use the overhanging parchment to remove them from the pan before slicing them into squares. To store, wrap individually in plastic wrap or pack in an airtight container.  

Tip: To slice perfect brownie squares, start by slicing the brownie in half down the center. Slice each half in half again to create four vertical columns of brownies. Turn the brownies 180-degrees and repeat.