Brownie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch square baking pan with the vegetable oil or softened butter and line the pan with parchment paper leaving an overhang on two opposite sides for easy removal. Lightly grease the parchment.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl. Melt together using a double boiler over gently simmering water, stirring occasionally until smooth, or microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Remove from heat and let cool 3–5 minutes.

Combine sugar and eggs

In a large bowl, whisk the granulated sugar and eggs together until combined and slightly thickened (about 1 minute by hand). Stir in the vanilla extract.

Incorporate chocolate

Slowly pour the slightly cooled chocolate-butter mixture into the sugar-egg mixture, stirring until evenly combined and glossy. Ensure the chocolate is not too hot or it will cook the eggs.

Add dry ingredients

Sift or whisk together the all-purpose flour, unsweetened cocoa powder, and fine salt. Fold the dry mixture into the wet mixture with a rubber spatula just until no streaks of flour remain. Do not overmix.

Fold in nuts (optional)

If using, fold in the chopped walnuts or pecans until evenly distributed.

Transfer the batter to the prepared 8x8 pan and spread into an even layer with an offset spatula or the back of a spoon. Smooth the top and, if desired, sprinkle a teaspoon of granulated sugar over the surface for a slight sparkle and extra crust.

Bake in the preheated oven for 22–28 minutes. Check for doneness by inserting a toothpick near the center — a few moist crumbs (not raw batter) should cling to the toothpick for fudgy brownies. For cake-like brownies, bake a few minutes longer until toothpick comes out with mostly dry crumbs.

Remove the pan from the oven and set on a wire rack to cool for at least 30 minutes. Use the parchment overhang to lift the brownies from the pan and transfer to the rack to cool completely for cleaner slices. For warm servings, let cool 15–20 minutes before slicing.

Slice into 9 squares (3x3) or 16 smaller bars. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat individual pieces briefly in the microwave (8–12 seconds) for a warm, gooey treat.