Brownie Recipe

Prep

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 grease the parchment.

Melt chocolate and butter

Place the chopped dark chocolate and unsalted butter in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir occasionally until fully melted and smooth, about 4–6 minutes. Alternatively, microwave in 20-second bursts, stirring between bursts, until melted. Remove from heat and let cool for 3–5 minutes.

Mix sugar and eggs

In a large bowl, whisk the granulated sugar and whole eggs together until well combined and slightly thickened, about 1–2 minutes by hand (or 30–45 seconds with a handheld mixer). Stir in the vanilla extract.

Combine chocolate and egg mixture

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while stirring constantly to temper the eggs and create a glossy batter. Continue stirring until homogeneous.

Add dry ingredients

Sift the all-purpose flour and unsweetened cocoa powder over the batter, add the fine salt, then fold with a spatula just until no streaks of flour remain. Do not overmix to keep brownies tender.

Fold in almonds

Fold in about three-quarters of the toasted, roughly chopped almonds, reserving the rest for sprinkling on top.

Transfer to pan

Scrape the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the remaining chopped almonds evenly over the surface.

Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Exact time will depend on oven and desired fudginess.

Remove the pan from the oven and immediately sprinkle the surface with flaky sea salt, if using. Allow brownies to cool in the pan on a wire rack for at least 1 hour to set. Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board.

Once cooled to room temperature (or slightly warm), dust lightly with powdered sugar if desired and cut into 9 equal squares (3x3) or 12 smaller pieces.

Serve at room temperature. Store airtight at room temperature for up to 3 days or refrigerate for up to 7 days. For best texture, bring chilled brownies to room temperature before serving.