Desserts Recipe

Prep

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper leaving a slight overhang for easy removal; lightly butter the paper.

Melt chocolate and butter

Chop the semisweet chocolate into small pieces. In a heatproof bowl set over (not touching) simmering water, melt the butter and chocolate together, stirring until smooth. Alternatively, microwave in 20–30 second bursts, stirring between, until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.

Mix sugar and eggs

Whisk the granulated sugar into the slightly cooled chocolate-butter mixture until combined. Add the eggs one at a time, whisking thoroughly after each addition so the mixture becomes glossy. Stir in the vanilla extract.

Incorporate dry ingredients

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and salt in a separate bowl to remove lumps. Fold the dry mixture into the chocolate mixture using a spatula until just combined—do not overmix. If using chocolate chips or chopped nuts, fold them in now.

Bake

Pour the batter into the prepared pan and spread into an even layer. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool and slice

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack (about 1–1.5 hours) so they set. Use the parchment overhang to lift the brownies from the pan, place on a cutting board, and slice into 9 or 12 squares as desired.

Chill a mixing bowl and beaters in the fridge for 10–15 minutes if possible. Pour the chilled heavy cream into the cold bowl. Add the confectioners' sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if needed. Dollop or pipe onto brownie squares when serving.