* You can double this recipe and bake it in a 9x13 inch pan. It may take 5 to 10 minutes longer to bake.
* If you want to make this gluten-free, use gluten-free flour (such as
Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Dutch-process cocoa has a more intense chocolate flavor. Natural cocoa powder will work just fine – the chocolate flavor just might not be as strong.
* I used
Ghirardelli Mini Baking Chips, Semi-Sweet Chocolate – regular chips are fine, too.
* These brownies will last, covered at room temperature, for up to 5 days. They can be frozen for up to 1 month.