R.c. Chocolate Chip Brownie Recipe

Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Lightly grease an 8x8-inch (20x20 cm) square baking pan with the melted butter or oil and line it with parchment paper, leaving a 1–2 inch overhang on two opposite sides for easy removal.

Measure and assemble all ingredients: sift cocoa powder, whisk together flour, baking powder, and salt, and chop any chocolate or nuts so they are ready to mix.

Melt butter and combine with sugars

In a medium heatproof bowl set over (or in) a saucepan of simmering water (bain-marie) or in a microwave in 20-second bursts, melt the butter until fully liquid. Remove from heat and whisk in the granulated sugar and brown sugar until well combined. This gives a glossy, slightly chewy texture.

Add eggs and vanilla

Let the butter-sugar mixture cool for 2–3 minutes (warm but not hot). Whisk in the eggs one at a time until fully incorporated, then whisk in the vanilla extract. The mixture should be smooth and a bit glossy.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder (if using), and fine sea salt until evenly combined and free of lumps.

Fold dry ingredients into the wet: Add about one-third of the dry mix to the wet mixture and gently fold with a rubber spatula until nearly combined. Repeat with the remaining dry ingredients in two additions, folding just until streaks of flour disappear. Avoid overmixing to keep the brownies tender.

Fold in chocolate chips and chunks: Reserve 1/3 cup of the semisweet chips for the top, then fold the remaining 1 cup semisweet chips and 1/2 cup dark chocolate chunks into the batter. If using nuts, fold them in now.

Transfer batter to the prepared pan: Scrape the batter into the parchment-lined pan and spread it evenly with an offset spatula or the back of a spoon. Smooth the top to an even thickness.

Top and decorate: Sprinkle the reserved semisweet chips evenly over the top, pressing them lightly into the batter. Scatter the optional chopped nuts if using, and finish with a light pinch of flaky sea salt across the surface for contrast.

Bake: Place the pan in the preheated oven and bake for 28–35 minutes. Start checking at 28 minutes: the edges should be set and slightly pulling away from the pan, the center should look set but with a glossy top and a few moist crumbs when tested with a toothpick. For fudgier brownies, remove closer to 28–30 minutes; for cakier, bake toward 34–35 minutes.

Cool and remove from pan: Cool the brownies in the pan on a wire rack for at least 1 hour (longer is fine). Use the parchment overhang to lift the slab from the pan, then transfer to a cutting board. For cleaner slices, chill the brownies for 30 minutes before cutting.

Slice and serve: Use a sharp knife wiped clean between cuts to slice into 9 large or 12 medium squares. Serve at room temperature. Leftovers keep well, tightly wrapped, for up to 4 days at room temperature or up to 1 week refrigerated.