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Ingredients
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Brownie batter
Finishing (optional)
Method
Brownie batter
Preheat and prepare pan
Preheat the oven to 175°C (350°F). Line a small baking pan or an 8x8 inch pan with parchment paper, leaving an overhang for easy removal. If making two larger brownie bites, you can use a 4-inch round cutter inside the pan or prepare two 3-inch ramekins—ensure they are lightly greased and lined.
Melt chocolate and butter
Combine the unsalted butter (50 g) and bittersweet chocolate (60 g) in a heatproof bowl. Melt together gently over a simmering pot of water (double boiler) or in 20–30 second bursts in the microwave, stirring between bursts until smooth and glossy. Remove from heat and let cool slightly, about 3–4 minutes.
Mix sugar and egg
Whisk the granulated sugar (60 g) and the large egg (1 pc) in a medium bowl until combined and slightly thickened, about 30–45 seconds of vigorous whisking. Stir in the vanilla extract (1 tsp).
Add dry ingredients
Sift or whisk together the all-purpose flour (35 g), unsweetened cocoa powder (10 g), and fine salt (pinch). Fold the dry mixture into the wet ingredients gently until just combined and no streaks remain. Do not overmix.
Fold in nuts (optional)
If using, fold in the chopped walnuts (20 g) evenly through the batter.
Portion and bake
Spoon the batter into your prepared pan or ramekins. For two brownie bites (slightly larger, fudgy centers), divide the batter into two even portions. Smooth the tops. Bake at 175°C (350°F) for 10–14 minutes for gooey centers; 14–18 minutes for more set centers. The brownies are done when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool and cut/serve
Allow the brownies to cool in the pan for 10 minutes, then use the parchment overhang to lift the slab out. Let cool another 10–15 minutes to set further. If you baked a full slab, use a sharp knife warmed under hot water and dried to cut two even brownie bites. If using ramekins, invert to release the brownie bites.
Finishing (optional)
Dust the two brownie bites lightly with powdered sugar (about 2 g) and sprinkle a very small pinch of sea salt flakes (about 0.5 tsp total, to be divided) across the tops to enhance flavor. Serve warm or at room temperature.