Brownie Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2-inch overhang on two opposite sides for easy removal; lightly butter the exposed sides.

Melt butter and chocolate

Chop the chocolate roughly. In a heatproof bowl set over (not in) a pan of simmering water (double boiler), combine the butter and chocolate and stir occasionally until fully melted and smooth. Alternatively, microwave in 20-second bursts, stirring between bursts, until melted. Remove from heat and let cool slightly for 3–5 minutes.

Mix sugar and eggs

Place the granulated sugar in a medium bowl. Add the eggs and vanilla extract, and whisk vigorously by hand (or use a mixer on low) until mixture is glossy and slightly thickened, about 1–2 minutes.

Combine chocolate and eggs

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and ensure a smooth batter. Continue until fully combined and glossy.

Add dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt into the chocolate mixture. Fold gently with a spatula just until no dry streaks remain — do not overmix. If using chopped nuts, fold them in now.

Bake

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Remove the pan from the oven and place on a wire rack. Let cool completely in the pan (about 1–1.5 hours) to set. For slightly fudgier brownies, cool to warm; for cakier texture, let cool fully.

Slice

Use the parchment overhang to lift the brownie slab from the pan. Transfer to a cutting board and trim edges if desired. Using a sharp knife wiped clean between cuts, slice into 9 or 12 squares depending on preferred serving size.

Dust the cooled brownie squares lightly with powdered sugar, if desired, and sprinkle a tiny pinch of flaky sea salt on each piece to enhance chocolate flavor.