Brownies Recipe

Prep pan and oven

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 pan edges or spray with nonstick spray.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl. Melt together using a double boiler (set the bowl over simmering water, stirring occasionally) or in 20–30 second bursts in the microwave, stirring between bursts until smooth. Remove from heat and let cool for 5 minutes.

Whisk sugars into chocolate

Stir the granulated sugar and brown sugar into the warm melted chocolate until combined and glossy. The mixture will be thick.

Incorporate eggs

Whisk in the eggs and extra yolk one at a time until fully incorporated and the batter looks shiny. Add the vanilla extract and whisk until smooth. If using espresso powder, dissolve it in 1 teaspoon hot water and stir into the batter now.

Add dry ingredients

Sift the flour, cocoa powder, and salt together directly over the bowl (or whisk thoroughly). Fold the dry ingredients into the chocolate mixture with a rubber spatula until just combined and no streaks of flour remain—do not overmix.

Fold in mix-ins

Fold in the chopped nuts and chocolate chips if using, reserving a tablespoon of chips/nuts to sprinkle on top.

Scrape the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the reserved chips/nuts and the flaky sea salt evenly over the surface.

Bake

Place the pan on the center rack and bake for 20–25 minutes. Begin checking at 18 minutes: the edges should look set and slightly pulled away from the pan, while the center will still look slightly wet and jiggle a little when the pan is nudged. A toothpick inserted into the center should come out with a few moist crumbs but not raw batter.

Cool

Remove the pan from the oven and set on a wire rack. Let the brownies cool in the pan for at least 1 hour to set; for cleaner slices you can chill in the refrigerator for 30–60 minutes after they have cooled to room temperature.

Slice and serve

Use the parchment overhang to lift the brownies from the pan. Transfer to a cutting board and cut into 9 or 12 squares with a sharp knife (wipe the knife between cuts for neat edges). Serve at room temperature; store airtight at room temperature for up to 3 days or refrigerate up to 5 days.