Triple-chocolate Fudge Brownies

Preheat the oven to 350°F and line a 6-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Combine the chopped bittersweet chocolate, unsweetened chocolate, and butter pieces in a heatproof bowl set over a pot of simmering water (double boiler method), stirring occasionally until completely melted and smooth.

Remove the bowl from heat and let the chocolate mixture cool slightly for about 2 minutes.

Whisk together the eggs and sugar in a separate bowl until pale and slightly thickened, about 2 minutes.

Stir the vanilla into the cooled chocolate mixture, then fold in the egg mixture until just combined.

In a small bowl, whisk together the flour and salt, then fold gently into the chocolate batter until no dry streaks remain.

Fold in the semisweet chocolate chips, reserving a few for topping if desired.

Pour the batter into the prepared pan and spread evenly, then scatter reserved chocolate chips on top if using.

Bake at 350°F for 22–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Cool the brownies in the pan for 10 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely before cutting into 4 portions.