Desserts Recipe

Prepare and heat oven

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, letting excess hang over two opposite sides for easy removal, and lightly grease the parchment.

Melt chocolate and butter

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a small pot of simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until fully melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted.

Combine sugar and eggs

Remove the melted chocolate-butter mixture from heat and let cool for 2–3 minutes. Stir in the granulated sugar until combined. Add the eggs one at a time, whisking or stirring thoroughly after each addition so the mixture is glossy. Stir in the vanilla extract.

Add dry ingredients

Sift the all-purpose flour and cocoa powder together into the chocolate mixture to avoid lumps. Add the salt. Fold gently with a spatula just until no streaks of flour remain — do not overmix to preserve fudgy texture. If using nuts, fold them in now.

Bake

Spread the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 22–28 minutes. Start checking at 22 minutes: the brownies are done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. For fudgier brownies, err on the shorter side of baking time.

Cool and slice

Remove the pan from the oven and place on a wire rack. Let cool completely in the pan (about 1–1.5 hours) so they set. Use the parchment overhang to lift the brownies from the pan, transfer to a cutting board, and slice into 9 or 12 squares using a sharp knife wiped between cuts for clean edges.

Place a metal or glass mixing bowl and the whisk or beaters in the refrigerator for 10–15 minutes to chill (optional but helps cream whip faster). Pour chilled heavy cream into the bowl. Add powdered sugar and vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired. Serve a dollop with each brownie.