If you’re stumped on what to gift this Father’s Day, a homemade batch of brownies is hard to top. Much like the craft chocolate revolution, the brownie is rooted in the U.S. (origin stories hail from Chicago and Boston). This recipe, from Lisa in our pastry kitchen, is a decadent and gooey rendition, studded with melty chunks of our Large Chips and topped with crunchy roasted Cocoa Nibs.

While these brownies are incredible when still warm from the oven, we also like them chilled with a glass of milk. For the dads who enjoy baking, consider giving them some pantry staples for brownies on demand.

1. Preheat the oven to 350°F (176.7°C). Butter or spray a 9 × 13-inch standard baking dish.

2. Place 1 ¼ cups (170 g) of the CHOCOLATE and the BUTTER in a large heatproof bowl set over a pot of simmering water. Melt chocolate and butter completely, stirring occasionally. Remove bowl from the pot and set aside to cool.

3. Add the SUGAR to the chocolate-butter mixture, whisking vigorously to combine. The mixture may look grainy and separated — this is okay! Add the EGGS and VANILLA, and whisk until the batter starts to pull away from the side of the bowl.

4. Using a spatula, fold the FLOUR and SALT into the mixture until no streaks of flour remain. Stir in the remaining ¾ cup (118 g) of chocolate. Pour the batter into the prepared pan and use a spatula to distribute it evenly and smooth it.

5. Sprinkle the NIBS on top, and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the brownies in the baking pan. For clean, straight edges, refrigerate them in the pan for several hours, and then cut them into 2-inch by 2-inch squares with a sharp knife.

Yields 24 brownies. These will keep in a tightly covered container for several days.

If you’d like to send a gift of chocolate for Father’s Day, place your orders by noon (Pacific time) on Tuesday, June 16th for expedited two-day shipping.