Chocolate Brownie (v) Recipe

Prepare pan

Preheat the oven to 175°C (350°F). Line a 20 x 20 cm (8 x 8 in) square baking pan with parchment paper leaving a 2–3 cm overhang on two opposite sides for easy removal. Lightly grease the parchment with 1 tablespoon of butter or oil.

Chop the unsweetened chocolate into small pieces so it melts evenly. In a heatproof bowl set over a small pot of simmering water (double boiler), combine chopped chocolate and 115 g butter. Stir frequently until fully melted and glossy, about 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until smooth. Remove from heat and let cool for 3–5 minutes.

In a large mixing bowl, whisk together granulated sugar and brown sugar. Add the eggs one at a time, whisking briskly after each addition until the mixture is pale and slightly thickened (about 1–2 minutes total). Whisk in vanilla extract.

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a smooth, cohesive batter.

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

Fold the dry mixture into the chocolate-egg mixture using a rubber spatula. Mix gently until just combined and no streaks of flour remain. Do not overmix — batter should be thick and glossy.

Fold in 75 g of the chopped dark chocolate or chocolate chips and the optional chopped nuts, reserving the remaining chocolate for sprinkling on top. Ensure add-ins are evenly distributed but do not beat the batter.

Pour the batter into the prepared pan and spread it into an even layer with a spatula. Sprinkle the reserved chopped chocolate across the top for a glossy finish and press lightly so it adheres. Scatter flaky sea salt evenly across the surface.

Bake in the preheated oven for 20–28 minutes. Check at 20 minutes: the edges should look set and slightly pulled away from the pan, and the center should still be slightly wobbly — a toothpick inserted into the center should come out with a few moist crumbs but not wet batter. For a fudgier brownie remove closer to 20–22 minutes; for a cakier edge, bake up to 26–28 minutes.

Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan (about 1.5–2 hours) to set the texture before using the parchment overhang to lift them out. For quicker slicing, cool 30–40 minutes, then chill in the refrigerator for 30 minutes.

Using a sharp knife wiped clean between cuts, slice into 9 or 12 squares as desired. Serve at room temperature or slightly warmed. Store airtight at room temperature up to 3 days or refrigerate up to 7 days; warm briefly before serving if chilled.