Brownies Recipe

Prepare and preheat

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

Melt chocolate and butter

Place the chopped Belgian dark chocolate and unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler) or use a microwave in 20–30 second bursts, stirring between bursts. Heat until fully melted and smooth. Remove from heat and allow to cool 3–5 minutes.

Combine sugars and eggs

Whisk together the granulated sugar and light brown sugar in a medium bowl. Add the eggs one at a time, whisking vigorously after each addition until the mixture is glossy and slightly thickened. Stir in the vanilla extract.

Incorporate chocolate into egg mixture

Slowly pour about one-quarter of the slightly cooled melted chocolate mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Once incorporated, fold in the remaining melted chocolate with a spatula until evenly combined and glossy.

Dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt into a bowl. Gently fold the dry ingredients into the wet chocolate mixture in two additions, using a spatula. Stop folding once no dry streaks remain; do not overmix to keep brownies fudgy.

Add optional mix-ins

If using, fold in the chopped Belgian milk chocolate and toasted nuts until evenly distributed, leaving some visible pockets of chocolate for texture.

Transfer to pan

Scrape the batter into the prepared 8x8-inch pan and spread it evenly with an offset spatula. Smooth the top and, if desired, sprinkle the surface with a few sea salt flakes for contrast.

Bake in the preheated oven for 28–35 minutes. Start checking at 28 minutes: the edges should be set and slightly pulling away from the pan, while the center remains a bit jiggly but not liquid. A toothpick inserted into the center should come out with moist crumbs (not wet batter).

Remove the pan from the oven and set on a wire rack. Let the brownies cool in the pan for 30–45 minutes to set further. Use the parchment overhang to lift the brownies from the pan and transfer them to the rack to cool completely for at least 1 hour before slicing for clean edges.

Once cooled, slice into 9 or 12 squares using a sharp knife wiped clean between cuts. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days. Bring to room temperature before serving to best enjoy the Belgian chocolate flavor.