Homemade Brownie Recipe

Preheat and line pan

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift the brownie out easily; lightly butter the exposed pan edges or spray with nonstick spray.

Melt butter and chocolate

Place the chopped chocolate and cubed butter in a heatproof bowl set over a pan of barely simmering water (double boiler), ensuring the bowl doesn't touch the water. Stir gently until fully melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 3–5 minutes.

Whisk in sugar: Add the granulated sugar to the slightly cooled chocolate-butter mixture and whisk until combined and glossy. Cooling slightly prevents cooking the eggs in the next step.

Add eggs and vanilla: Add the eggs one at a time, whisking vigorously after each addition until fully incorporated and the mixture looks slightly thickened and shiny. Stir in the vanilla extract.

Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and fine salt to remove lumps and ensure even distribution.

Fold in dry ingredients: Using a spatula, gently fold the dry mixture into the chocolate mixture in two additions just until no streaks of flour remain. Do not overmix; a few small streaks are better than overworked batter.

Add mix-ins (optional): Fold in the chopped toasted nuts if using, reserving a small handful to sprinkle on top.

Transfer batter to pan: Scrape the brownie batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the reserved nuts on top and lightly scatter the sea salt flakes if using.

Bake: Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through. The center should still be slightly fudgy and a toothpick inserted near the center will come out with a few moist crumbs (not wet batter). For a chewier fudgy brownie aim for the lower end of the time; for more cake-like, bake a few minutes longer.

Cool completely: Remove from oven and set on a wire rack. Let cool in the pan for at least 1 hour, then use the parchment overhang to lift the brownie out. For clean slices refrigerate for 30 minutes before cutting.

Slice and serve: Using a sharp knife wiped between cuts, slice into 9 or 12 squares as desired. Serve at room temperature or warm with ice cream.