Brownies Recipe

Prepare pan and oven

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 grease the parchment.

Melt butter and chocolate

Combine the chopped chocolate and butter in a heatproof bowl set over a pan of barely simmering water (double boiler) or use short bursts in a microwave (20–30 seconds), stirring until smooth and fully melted. Remove from heat and let cool for 3–5 minutes.

Combine sugar and eggs

In a large mixing bowl, whisk the granulated sugar and eggs until combined and a bit thickened (about 30–60 seconds by hand, or 20–30 seconds with a hand mixer).

Add chocolate to egg mixture

Pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking slowly to combine. Add the vanilla and whisk until smooth and glossy.

Sift dry ingredients

Sift together the all-purpose flour, cocoa powder, sea salt, and espresso powder (if using) into a bowl to remove any lumps and ensure even distribution.

Fold dry ingredients

Using a rubber spatula, gently fold the dry ingredients into the chocolate mixture in two additions. Fold just until no streaks of flour remain; do not overmix to keep brownies fudgy. Scrape the bowl and fold the batter a few final times to ensure uniformity.

Add mix-ins

If using nuts and/or chocolate chips, fold 3/4 of them into the batter now, reserving the remainder for topping.

Transfer the batter to the prepared pan and smooth the top with an offset spatula or the back of a spoon. Sprinkle the reserved nuts and chocolate chips evenly across the surface. Optionally, lightly sprinkle flaky sea salt over the top.

Bake in the preheated oven for 22–28 minutes. Start checking at 22 minutes: the edges should be set and slightly pulling away, and the center should still look slightly underbaked and have a thin, shiny crust. A toothpick inserted into the center should come out with a few moist crumbs but not raw batter.

Remove the pan from the oven and place on a wire rack. Let cool in the pan for at least 30–45 minutes to set (longer if you want cleaner slices). Use the parchment overhang to lift the brownies from the pan. For cleaner cuts, chill in the refrigerator for 30 minutes before slicing with a sharp knife wiped between cuts.

Slice into 9 or 12 squares as desired and serve. Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days; bring to room temperature or warm briefly before serving.