Triple-Chocolate Brownies

The chewy, crackly topped, chocolate-loaded version that requires only a bit more work than the boxed mix. We promise, they’re worth it.

Nonstick vegetable oil spray or unsalted butter, room temperature

62 g (½ cup) all-purpose flour

50 g (½ cup) Dutch-process cocoa powder (such as Guittard cocoa rouge)

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

½ cup (1 stick) unsalted butter

113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces

250 g (1¼ cups) granulated sugar

3 large eggs

1 Tbsp. vanilla extract

113 g (4 oz.) semisweet chocolate chips

Directions at bonappetit.com

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