Brownie Recipe

Prepare

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang to lift the brownies out later. Lightly butter the exposed pan edges or spray with nonstick spray.

Melt chocolate and butter

Combine the chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth, about 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between, until melted.

Remove the bowl from heat and let the chocolate mixture cool for 3–5 minutes so it's warm but not hot.

Mix eggs and sugar

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

Slowly pour the warm melted chocolate-butter mixture into the egg-sugar mixture while stirring continuously to temper the eggs and combine into a smooth batter.

Dry ingredients

Sift together the all-purpose flour, cocoa powder, and fine sea salt into the bowl with the wet mixture. Gently fold with a spatula just until no streaks of flour remain. Do not overmix.

Fold in the optional chopped nuts, if using, distributing them evenly through the batter.

Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a thin crust forms on top but a toothpick inserted near the center still comes out with a few moist crumbs (not wet batter). Baking time varies by oven and pan; check at 18 minutes.

Remove the brownies from the oven and immediately sprinkle flaky sea salt over the top if using. Let the brownies cool completely in the pan on a wire rack (about 1–1.5 hours) to set; chilling for 20–30 minutes in the refrigerator speeds up cutting.

Using the parchment overhang, lift the brownies out of the pan and place on a cutting board. If desired, dust with powdered sugar and cut into 9 or 12 squares using a sharp knife wiped between cuts for clean edges.

Serve at room temperature or slightly chilled. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days. For longer storage, freeze tightly wrapped squares for up to 2 months.