Hacksaw Recipe

Prep

Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.

Combine wet ingredients

In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until mostly smooth. Add the egg and vanilla extract and whisk until fully incorporated and slightly glossy.

Mix dry ingredients

In a separate bowl, sift (or whisk) together the all-purpose flour, cocoa powder, baking powder, and salt to remove lumps and ensure even distribution.

Bring batter together

Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined—do not overmix. Fold in the chocolate chips and the chopped toasted nuts (if using) until evenly distributed.

Bake

Scrape the batter into the prepared 8x8 pan and smooth the top with an offset spatula. Bake on the center rack for 20–24 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color if your oven has hot spots.

Cool and finish

Remove from the oven and let cool in the pan on a wire rack for 20 minutes. Use the parchment overhang to lift the slab from the pan and transfer to the rack to cool completely. If desired, dust lightly with powdered sugar before cutting into 9 equal squares (3x3).

Serve

Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days; bring to room temperature before serving for best texture.