Brownies Recipe

Prepare oven and pan

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

Melt butter and chocolate

Place the chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth and fully melted. Remove from heat and let cool 5 minutes.

Combine sugars and eggs

Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture until smooth. Then whisk in the eggs one at a time until fully incorporated, followed by the vanilla extract. The mixture should be glossy and slightly thickened.

Sift dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt into a bowl to remove lumps and ensure even distribution.

Fold batter

Add the dry ingredients to the chocolate-egg mixture in two additions, folding gently with a rubber spatula just until no streaks of flour remain. Do not overmix. Fold in half of the optional nuts and chocolate chips now if using; reserve the rest for the top.

Transfer to pan and top

Scrape the batter into the prepared 8x8 pan and spread into an even layer with an offset spatula. Sprinkle remaining nuts and chocolate chips evenly across the top and lightly press them into the batter. If desired, scatter a small pinch (about 1/4 tsp) of coarse sea salt over the top to enhance flavor.

Bake

Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through for even baking. Start checking at 22 minutes: a toothpick inserted into the center should come out with a few moist crumbs but not wet batter. Timing will vary with ovens and whether you prefer fudgier (shorter bake) or more cake-like (longer bake) brownies.

Cool and remove

Remove the pan from the oven and place on a wire rack. Let cool completely in the pan (about 1.5–2 hours) to set; for quicker slicing, cool for 30–45 minutes then chill in the refrigerator for 20–30 minutes. Use the parchment overhang to lift the brownie slab from the pan, transfer to a cutting board, and slice into 9 or 16 squares with a sharp knife wiped between cuts for clean edges.

Serve brownies at room temperature, warmed slightly, or with a scoop of vanilla ice cream. Store airtight at room temperature for up to 3 days, or refrigerated up to 7 days. Freeze individual squares between layers of parchment in a freezer-safe container for up to 3 months.