Buttermilk Brownies

adapted from Prudence Pennywise

4 ounces semisweet chocolate
3/4 cup butter
2 cups granulated sugar
3 eggs
1/2 cup plus 1/2 Tablespoon milk, combined with 1/2 Tablespoon lemon juice
1 Tablespoon vanilla
1-1/2 cups flour, plus 1/4 cup, divided
generous pinch of salt
1-1/2 cups chocolate chips
powdered sugar for dusting

Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large microwaveable bowl, heat chocolate and butter on 70% for 1 minute. Stir to combine. Repeat process until chocolate and butter are melted and smoothed, being careful not to scorch chocolate. Stir in sugar and mix well. Add eggs, milk mixtre, and vanilla and mix until well combined. Stir in 1-1/2 cups flour and salt. In a separate small bowl, combine chocolate chips and remaining 1/4 cup flour. Pour chocolate chips (and any flour from bowl) into brownie mixture. Mix until just combined. Pour brownie batter into prepared baking dish. Bake brownies for 28-33 minutes, or until toothpick inserted into center has a few fudgy crumbs. Let cool for at least ten minutes. Dust with powdered sugar and serve.