Step 1

Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper. Be sure to leave an overlap or “sling” of parchment paper.

Step 2

In a small mixing bowl, whisk together 1 cup flour and ¾ cup unsweetened cocoa powder. Set it aside.

Step 3

Using a 2 to 3 quart saucepan over low heat, add the butter and chopped baking chocolate. Stir constantly until butter and chocolate are completely melted. Transfer to a large mixing bowl, and allow it to cool slightly. It won’t be hot, just slightly warm.

Step 4

Whisk in the granulated sugar, large eggs, and vanilla.

Step 5

Toss 1 cup of the chocolate chip chunks in 1 tablespoon of flour, and set it aside.

Step 6

Stir in the cocoa flour mixture. Stir just until well incorporated.

Step 7

Stir in the coated chocolate chip chunks.

Step 8

Spoon the brownie batter into the prepared baking dish.

Step 9

Evenly sprinkle the remaining un-coated chocolate chip chunks over the brownie batter.

Step 10

Using a small piece of wax paper, slightly press the chocolate chunks into the top of the brownie batter.

Step 11

Bake for 30 to 35 minutes, or until a toothpick inserted comes away with slight brownie crumbs.

Step 12

Allow the brownies to completely cool before frosting.

Step 13

Using a medium-sized heat-safe mixing bowl, add the chocolate chips and the vegetable oil. Microwave for 45 seconds, stir and heat in 15-second intervals until the chocolate mixture is smooth.

Step 14

Evenly spread over the brownies.

Step 15

Chill the brownies in the refrigerator until the frosting is set. Slice into twelve 2½-inch x 3-inch slices.