Cake Brownies from Brownie Mix: Ready in 30 Min

Instructions:

1. Preheat your oven to 350°F and line your pan with parchment paper, leaving an inch of overhang on the sides. Note: This sling method lets you lift the brownies out once they are cool for easier slicing.
2. In your large bowl, whisk the 4 large eggs with the 1 cup of vegetable oil and 1 cup of brewed coffee until the mixture looks pale and slightly frothy. Note: Creating this emulsion first ensures the fat is evenly distributed before the flour hits.
3. Open the brownie mix and the cake mix, then pour them both into the wet ingredients. Sift them if you see large clumps in the bags to ensure a silky finish.
4. Use your spatula to fold the dry mix into the wet using a circular motion, scraping the bottom as you go. Stop as soon as the last streak of flour disappears to avoid gluten development.
5. Gently fold in the 1 cup of chocolate chips. Pour the thick batter into the prepared pan and smooth the top with your spatula until it is level.
6. Slide the pan onto the center rack and bake for 45 minutes. Check at 40 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs attached.
7. Immediately sprinkle the 0.5 tsp of flaky sea salt over the hot surface. The salt will stick to the melting sugar and provide that perfect savory sweet balance.
8. Let the pan sit on a wire rack for at least 30 minutes before trying to lift it out. Note: Brownies continue to cook and set their structure even after they leave the oven.