Choclate Brownie Recipe

Prep

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2–3 cm overhang on two sides for lifting the brownies out; lightly butter the parchment.

Melt chocolate and butter

Combine the chopped semisweet chocolate and unsalted butter in a heatproof bowl set over a saucepan of gently simmering water (double boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted and smooth. Remove from heat and let cool for 3–5 minutes.

Mix eggs and sugar

In a large mixing bowl, whisk together the granulated sugar and whole eggs until combined. Whisk vigorously for 1–2 minutes until the mixture is slightly paler and the sugar has started to dissolve. Stir in the vanilla extract.

Combine chocolate and egg mixture

Pour the cooled melted chocolate-butter mixture into the egg-sugar mixture in a thin stream while stirring constantly (to temper and prevent cooking the eggs). Stir until fully incorporated and glossy.

Dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt into the chocolate mixture. Gently fold with a spatula just until no streaks of flour remain; do not overmix to keep brownies fudgy. If using nuts, fold in the chopped walnuts or pecans now.

Bake

Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake in the preheated oven for 22–28 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove the pan from the oven and place on a wire rack. If desired, sprinkle flaky sea salt over the surface while still warm. Allow brownies to cool completely in the pan (about 1–1.5 hours) to finish setting before lifting out using the parchment overhang.

Once completely cooled, lift the brownie slab from the pan using the parchment overhang. Place on a cutting board and dust lightly with powdered sugar if desired. Use a sharp knife wiped between cuts to slice into 9 squares (3 x 3) or 12 bars (3 x 4). Serve at room temperature. Store airtight at room temperature for up to 3 days or refrigerate up to 1 week; warm briefly before serving if chilled.