Mazzio's - Brownies Recipe

Prep

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

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl. Melt together using a double boiler (bowl set over simmering water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and glossy. Remove from heat and let cool about 5 minutes.

Whisk sugar and eggs

In a medium bowl, whisk the granulated sugar and eggs together until fully combined and slightly thickened (about 30–45 seconds by hand). Stir in the vanilla extract.

Combine chocolate with egg mixture

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture, stirring constantly to prevent cooking the eggs, until homogenous.

Dry ingredients

Sift (or whisk) the all-purpose flour, cocoa powder, kosher salt, and baking powder together to remove lumps and ensure even distribution.

Fold batter

Gently fold the dry ingredients into the chocolate-egg mixture using a rubber spatula until just combined and no streaks of flour remain. Do not overmix to keep brownies tender.

Add mix-ins

Fold in the chocolate chips and/or nuts, if using, reserving a small handful to sprinkle on top for appearance.

Bake

Pour the batter into the prepared 8x8-inch pan and smooth the top with an offset spatula. Sprinkle reserved chips/nuts and a light pinch of coarse sea salt over the surface if desired. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid a clean toothpick for fudgy brownies).

Cool and cut

Remove the pan from the oven and place on a wire rack. Let the brownies cool completely in the pan (about 1.5–2 hours) to set; for quicker slicing, chill in the refrigerator for 30–45 minutes. Use the parchment overhang to lift the brownies from the pan, transfer to a cutting board, and cut into 9 or 12 squares with a sharp knife, wiping the blade between cuts for clean edges.

Store

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For longer storage, freeze for up to 3 months, individually wrapping squares in plastic and foil.