Directions:

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
• In a medium bowl, whisk together the Dutch-processed cocoa and boiling water until smooth.
• In another bowl, combine the finely chopped unsweetened chocolate and melted butter. Stir until the chocolate is completely melted and smooth.
• To the chocolate mixture, add the vegetable oil, eggs, egg yolks, vanilla extract, and the cocoa-water mixture. Whisk until everything is well combined and glossy.
• In a separate bowl, whisk together the granulated sugar, all-purpose flour, and salt. Gradually add this dry mixture to your wet ingredients, stirring gently until just combined.
• Using a spatula, fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
• Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.