Dessert Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it, leaving an overhang to lift the brownies out easily.

Melt chocolate and butter

In a heatproof bowl set over a simmering pot of water (double boiler) or in short bursts in the microwave (stirring every 20-30 seconds), melt 0.75 cups (6 oz) unsalted butter and 6 oz bittersweet chocolate until smooth. Remove from heat and let cool for 3–5 minutes.

Mix sugar, eggs, and vanilla

Stir 1.5 cups granulated sugar into the slightly cooled chocolate-butter mixture. Add 3 large eggs, one at a time, stirring vigorously after each addition until glossy and well combined. Stir in 2 tsp vanilla extract.

Combine dry ingredients

Sift or whisk together 1 cup all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.5 tsp fine sea salt, and 0.25 tsp baking powder in a separate bowl to remove lumps and evenly distribute the leavening.

Fold dry into wet

Gently fold the dry mixture into the chocolate mixture with a spatula until just combined. Do not overmix. If using nuts, fold in 0.5 cup chopped walnuts or pecans at this stage.

Bake

Pour the batter into the prepared 8x8 pan, smoothing the top with a spatula. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning.

Cool and finish

Allow the brownies to cool completely in the pan on a wire rack (about 1 hour) so they set. Use the parchment overhang to lift them from the pan. If desired, dust with 1 tbsp powdered sugar before slicing into 9 squares.

Make ganache while brownies cool: heat 0.5 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over 4 oz chopped semisweet chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Stir in 1 tsp unsalted butter for shine. Allow ganache to cool and thicken for 5–10 minutes, then pour over cooled brownies, spreading evenly. Chill 15–20 minutes to set before slicing.