Brownie Recipe

Position a rack in the center of the oven and preheat to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal; lightly grease the parchment.

Place the chopped chocolate and butter in a heatproof bowl. Melt gently over a simmering water bath (bain-marie), stirring occasionally until smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Set aside to cool slightly (3–5 minutes).

In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the vanilla extract. Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture in a steady stream while whisking constantly to temper the eggs and create a smooth, glossy batter.

Sift together the flour, cocoa powder, salt, and espresso powder into a medium bowl. Fold the dry ingredients into the chocolate-egg mixture using a rubber spatula or wooden spoon, mixing just until no streaks of flour remain. Do not overmix. Fold in the optional chopped nuts and/or chocolate chips if using.

Scrape the batter into the prepared pan and smooth the top. Sprinkle the surface with any remaining chocolate chips and a light pinch of flaky sea salt. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Baking time will vary with oven and pan; start checking at 20 minutes.

Remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan (about 1–2 hours) to set; cooling warm will make cutting messy. Use the parchment overhang to lift the block of brownies from the pan. Sprinkle with flaky sea salt and dust lightly with powdered sugar before slicing, if desired. Cut into 9 or 12 squares and serve.

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze individual squares between parchment layers for up to 3 months.