Freshly Baked Brownies Recipe

Preheat and prep pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2–3 inch overhang on two opposite sides for easy removal. Lightly butter the parchment or spray with nonstick spray and set the pan aside.

Measure dry ingredients

In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, fine salt, and espresso powder (if using). Set aside.

Place chopped chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until smooth and fully melted, about 5–7 minutes. Alternatively, melt in 20–30 second bursts in the microwave, stirring between bursts to avoid scorching. Remove from heat and let cool 3–5 minutes.

Pour the melted chocolate-butter mixture into a large mixing bowl. Add granulated sugar and, if using, the brown sugar. Whisk vigorously until the mixture is glossy and slightly thickened, about 1–2 minutes. This helps dissolve some of the sugar and gives a good texture.

Whisk in the eggs one at a time, fully incorporating each egg before adding the next. After the eggs are incorporated, whisk in the vanilla extract. The batter should be smooth and shiny.

Using a rubber spatula, gently fold the dry ingredient mixture (flour, cocoa, salt, espresso) into the wet chocolate mixture just until streaks disappear. Do not overmix; a few tiny streaks are fine. If using chopped nuts, fold them in now.

Scrape the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon so it is evenly spread. Tap the pan gently on the counter once to release any large air bubbles.

Bake in the preheated oven for 22–28 minutes. Start checking at 20 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) or when the top has a thin, shiny crust. Baking time can vary by oven and pan; for fudgier brownies, err on the lower end of the time range.

Remove the pan from the oven and immediately sprinkle flaky sea salt evenly over the hot top, if using. Allow the brownies to cool completely in the pan on a wire rack (at least 1 hour) so they set. Use the parchment overhang to lift the brownies from the pan and transfer to a cutting board. Cut into 9 or 12 squares with a sharp knife, wiping the knife clean between cuts for neat edges.

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 7 days. For best texture, bring refrigerated brownies to room temperature before serving or warm briefly in the microwave.