Dark Chocolate Brownie Recipe

Prepare oven and pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 2-inch overhang on two opposite sides for easy removal; lightly butter the parchment.

Melt chocolate and butter

Place the chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a saucepan with gently simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until smooth and glossy, about 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 5 minutes.

Whisk sugar into chocolate

While the chocolate cools slightly, add the granulated sugar to the warm chocolate-butter mixture and whisk until incorporated. The mixture will be thick and glossy.

Incorporate eggs and vanilla

Whisk in the eggs one at a time, fully incorporating after each addition. Add the vanilla extract and whisk until the batter is smooth. Do not overbeat — mix just until combined and slightly aerated.

Combine dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, and fine salt into a medium bowl to remove lumps and ensure even distribution.

Fold dry ingredients into wet

Fold the sifted dry ingredients into the chocolate mixture in two additions using a rubber spatula. Fold just until no streaks of flour remain. Do not overmix to keep brownies fudgy.

Add mix-ins (optional)

If using nuts and/or chocolate chips, fold them in gently, reserving a small handful to sprinkle on top before baking.

Transfer to pan

Scrape the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips and any chopped nuts over the top. Lightly press them into the batter so they adhere.

Bake

Place the pan in the center of the preheated oven and bake for 22–28 minutes. Start checking at 20 minutes. The edges should be set and a thin crust will form on top; the center should still look slightly underbaked and jiggle when gently shaken. For fudgier brownies, aim for the shorter time; for cakier, bake a few minutes longer.

Cool in pan

Remove the pan from the oven and immediately sprinkle flaky sea salt over the top, if using. Let the brownies cool completely in the pan on a wire rack (about 1.5–2 hours) so they set and are easier to slice. For quicker slicing, chill in the refrigerator for 30–45 minutes after they reach room temperature.

Slice and serve

Using the parchment overhang, lift the brownie slab from the pan onto a cutting board. Use a sharp knife wiped between cuts (or chilled and warmed between slices for cleaner edges) to cut into 9 or 12 squares. Serve at room temperature; warm slightly before serving if desired. Store airtight at room temperature up to 3 days or refrigerate up to 7 days.