Brownies Recipe

Prepare and preheat

Preheat 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 chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.

Combine sugar and eggs

In a large mixing bowl, whisk together the granulated sugar and eggs until glossy and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with a hand mixer on medium speed. Whisk in the vanilla extract.

Incorporate chocolate

Pour the cooled melted chocolate-butter mixture into the egg-sugar mixture in a thin stream while whisking to prevent cooking the eggs. Mix until homogeneous and slightly glossy.

Sift dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, fine salt, and instant espresso powder into a separate bowl to remove lumps and aerate.

Fold dry into wet

Using a rubber spatula, gently fold the sifted dry ingredients into the chocolate-egg mixture until just combined. Do not overmix — stop when no streaks of flour remain. If using chopped nuts, fold them in now, reserving a small handful for the top if desired.

Transfer to pan

Scrape the batter into the prepared pan and spread evenly with an offset spatula or the back of a spoon. Smooth the top. Sprinkle the reserved nuts (if using) and the flaky sea salt evenly over the surface.

Bake in the preheated oven for 20–28 minutes. Start checking at 20 minutes: brownies are done when the edges are set and a thin crust has formed on top, but the center still jiggles slightly and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, err on the shorter time; for cakier brownies, bake a few minutes longer.

Remove pan from oven and place on a wire rack. Let cool completely in the pan (about 1.5–2 hours) to let the brownies set. If you want warm brownies, cool 20–30 minutes before slicing.

Use the parchment overhang to lift the brownie slab from the pan. Transfer to a cutting board and slice into 9 (3x3) or 16 (4x4) squares with a sharp knife. For cleaner cuts, chill the pan for 30 minutes before slicing and wipe the knife between cuts.

Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap tightly and freeze up to 3 months; thaw at room temperature.