Brownie Recipe

Preheat the oven to 175°C (350°F). Lightly grease a 9x9-inch (23x23 cm) square baking pan with the vegetable oil or butter. Line the pan with parchment paper, leaving an overhang on two sides for easy removal, or dust lightly with cocoa powder to prevent sticking.

Combine the unsalted butter (170 g) and chopped bittersweet chocolate (170 g) in a heatproof bowl. Melt together using a double boiler (bowl set over simmering water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and glossy. Remove from heat and let cool for 3–5 minutes.

Whisk the granulated sugar (300 g) into the slightly cooled chocolate-butter mixture until incorporated. Add the eggs (3, room temperature one at a time), whisking vigorously after each addition so the mixture becomes shiny and slightly thickened. Stir in the vanilla extract (2 tsp).

Sift together the all-purpose flour (115 g), unsweetened cocoa powder (30 g), and fine salt (1 tsp) into a bowl to remove lumps and aerate. Gently fold the dry mixture into the chocolate-egg mixture with a spatula in 2–3 additions, folding just until no streaks of flour remain. Do not overmix to keep brownies fudgy.

If using optional mix-ins (chopped walnuts or chocolate chips, 100 g), fold them into the batter evenly at the end. Reserve a small handful to sprinkle on top if desired.

Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake in the preheated oven for 22–28 minutes. Start checking at 20 minutes: the edges should be set and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter) for a fudgy brownie. For cakier brownies, bake 2–4 minutes longer until the toothpick comes out mostly clean.

Remove the pan from the oven and set it on a wire rack. Let the brownies cool completely in the pan (about 1–1.5 hours) to set. Use the parchment overhang to lift the slab from the pan. Dust with powdered sugar (optional) and cut into 9 or 12 squares with a sharp knife, wiping the blade between cuts for clean edges.

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze tightly wrapped squares for up to 3 months; thaw at room temperature before serving.