Brownies Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20 cm) square baking pan with 1 tablespoon butter or oil. Line the pan with parchment paper, leaving a 1-inch overhang on two opposite sides to lift brownies out later.

Melt butter and chocolate

Place 1 cup (8 oz) chopped semi-sweet chocolate and 1 cup unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir frequently until smooth and fully melted, about 5–7 minutes. Alternatively, microwave in 30-second bursts, stirring between bursts, until melted and smooth. Remove from heat and let cool 3–5 minutes.

Combine sugars and wet ingredients

Whisk 1.5 cups granulated sugar and 1/4 cup packed brown sugar into the slightly cooled chocolate-butter mixture until glossy. Add 3 large eggs one at a time, whisking thoroughly after each addition until fully incorporated. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon espresso powder (if using).

Sift and fold dry ingredients

Sift together 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon baking powder into a bowl. Gradually fold the dry mixture into the wet chocolate mixture using a rubber spatula until no streaks of flour remain; avoid over-mixing. The batter should be thick and glossy.

Add mix-ins

Fold in 1/2 cup chopped walnuts or pecans and 1/2 cup chocolate chips if using. Reserve a tablespoon of chips or nuts to sprinkle on top for presentation, if desired.

Bake

Spread the batter evenly into the prepared 8x8-inch pan, smoothing the top with an offset spatula. Sprinkle reserved chips/nuts and an optional pinch (about 1/4 teaspoon) of flaky sea salt over the top. Bake in the preheated 350°F (175°C) oven for 22–28 minutes. Start checking at 22 minutes: the brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool and serve

Remove the pan from the oven and place on a wire rack. Let brownies cool completely in the pan (about 1–1.5 hours) for clean slices; for slightly gooier bars, cool 30–45 minutes. Use the parchment overhang to lift the brownies from the pan, transfer to a cutting board, and slice into 9 or 12 squares. Serve at room temperature; warm slightly before serving if you prefer gooey centers.

If you don't have parchment, grease and flour the pan or grease and line it with a single long strip of parchment. Ensure the pan is properly prepared to prevent sticking and to allow easy removal.