Brownie To-go Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper leaving an overhang, or grease and flour the pan lightly.

Melt butter and chopped chocolate together: place butter and chopped chocolate (or chips) in a heatproof bowl set over a pot of gently simmering water (double boiler) or use short bursts in the microwave (30 seconds, stir, repeat) until fully melted and smooth. Remove from heat and set aside to cool slightly (about 5 minutes).

Whisk in sugars and eggs: whisk granulated sugar and brown sugar into the warm chocolate-butter mixture until combined. Add eggs one at a time, whisking after each addition until glossy. Whisk in vanilla extract.

Sift dry ingredients: in a separate bowl, sift together flour, cocoa powder, sea salt, and espresso powder (if using). This removes lumps and ensures even distribution.

Combine wet and dry: fold the dry ingredients into the chocolate-egg mixture with a spatula just until combined. Do not overmix; a few streaks are okay. Scrape batter into prepared pan and smooth the top with an offset spatula.

Add mix-ins: sprinkle chopped nuts and extra chocolate chips evenly over the batter, pressing gently so they adhere. Optionally sprinkle coarse sea salt over the top.

Bake: bake in the preheated oven for 25–30 minutes for fudgy brownies (check at 25 minutes). A toothpick inserted into the center should come out with a few moist crumbs but not raw batter. Rotate the pan halfway through baking for even color if your oven has hot spots.

Cool and set: remove brownies from oven and let cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownie slab from the pan and cool completely (for cleaner slicing) or until warm but set if packaging immediately for to-go.

Slice and portion: using a sharp knife warmed in hot water and wiped dry between cuts, trim edges if desired and slice the brownies into 12 squares (3x4 grid) for generous portions or 16 smaller squares for smaller servings.

Place in packaging: line each paper baking cup or container with a small parchment square if desired. Place one or two brownie pieces per paper cup or container depending on portion size. If stacking, separate layers with small parchment liners to prevent sticking.

Label and finish: close lids, label with ingredients/allergens (nuts, eggs, dairy, gluten), and keep refrigerated up to 3–4 days or at room temperature up to 48 hours depending on ambient temperature. For best texture, serve at room temperature; if refrigerated, bring to room temperature for 30 minutes before serving.