Brownies Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving a 1–2 inch overhang for easy removal; lightly butter the parchment or pan.

Melt chocolate and butter

Combine the chopped chocolate and butter in a heatproof bowl set over a pot of gently simmering water (double boiler), stirring occasionally until smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Remove from heat and let cool 3–5 minutes.

Mix sugars and eggs

In a medium bowl, whisk together granulated sugar and brown sugar. Add the eggs one at a time, whisking until combined and slightly thickened. Whisk in the vanilla extract.

Combine chocolate with egg mixture

Pour about one quarter of the warm melted chocolate mixture into the egg-sugar mixture and whisk quickly to temper the eggs, then fold in the remainder of the chocolate until fully combined. The mixture should be glossy.

Sift dry ingredients and fold

Sift together the flour, cocoa powder, sea salt, and espresso powder into the chocolate mixture. Gently fold with a spatula until just combined and no streaks of flour remain. Do not overmix.

Fold in add-ins

Fold in the nuts and chocolate chunks if using, reserving a few to sprinkle on top.

Bake

Pour the batter into the prepared pan and smooth the top. Sprinkle reserved chocolate chunks and flaky sea salt over the surface if desired. Bake in the preheated oven for 22–28 minutes: aim for the center to be set but slightly fudgy — a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).

Cool

Remove from oven and cool on a wire rack for at least 1 hour. Using the parchment overhang, lift the brownies from the pan and cool completely before slicing to achieve clean squares. For chewier edges, serve slightly warm; for clean slices, chill 30 minutes then slice.

Serve plain, with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of chocolate sauce as desired.

Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap tightly and freeze up to 3 months; thaw at room temperature before serving.