Homemade Chocolate Brownie Recipe

Preheat and prepare pan

Preheat oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly butter the parchment or brush with 1 tbs of butter/oil.

Measure and sift: sift together the flour and cocoa powder into a bowl; whisk in the salt and espresso powder (if using). This ensures no lumps and even distribution.

Melt butter and chopped bittersweet chocolate together in a heatproof bowl set over barely simmering water (double boiler), stirring until smooth. Alternatively, microwave in 20-30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 3–5 minutes.

Whisk sugar into the slightly cooled chocolate-butter mixture until glossy. The mixture may seize slightly then smooth out as you whisk.

Add eggs: whisk in the two whole eggs and the extra yolk one at a time, whisking vigorously after each addition to incorporate fully and create a glossy emulsion.

Stir in vanilla extract.

Fold dry ingredients: sprinkle the sifted flour-cocoa-salt mixture over the wet mixture and fold gently with a spatula until just combined. Do not overmix — some streaks are okay. The batter should be thick and shiny.

Fold in 75 g chocolate chips/chopped chocolate and the toasted nuts (if using) until evenly distributed.

Transfer batter to the prepared pan and smooth the top with an offset spatula. If desired, lightly sprinkle 1 tsp sugar over the top for a thin crunchy crust.

Bake in the preheated oven for 20–25 minutes. Start checking at 18 minutes: the edges should look set and slightly pulled away from the pan, while the center remains slightly jiggly — this yields a fudgy, gooey texture. For a firmer (less gooey) brownie, bake up to 28–30 minutes.

Remove from oven and immediately sprinkle with flaky sea salt (if using). Let the brownies cool in the pan on a wire rack for at least 30 minutes to set; for cleaner slices, chill in the pan for 1 hour.

Using the parchment overhang, lift the brownie slab from the pan and place on a cutting board. Cut into 9 or 12 squares with a sharp knife, wiping the knife between cuts for neat edges.

Serve warm or room temperature: place a brownie on a plate, add a scoop of vanilla ice cream, and if desired, finish with an extra pinch of flaky sea salt. Brownies are excellent warm (reheat gently 10–15 seconds in microwave) so the ice cream melts slightly for a gooey contrast.