Brownie Platter Recipe

1. Prep

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly butter or spray the exposed pan edges.

2. Melt chocolate and butter

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a pot of gently simmering water (double boiler) or use a microwave in 20-30 second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for about 5 minutes.

3. Combine sugars and eggs

In a large bowl, whisk together granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously after each addition until mixture is glossy and slightly thickened. Stir in the vanilla extract.

4. Incorporate chocolate

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

5. Dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt into a medium bowl. Fold the dry ingredients into the chocolate batter with a rubber spatula until just combined; do not overmix.

6. Add chunks

Fold in 3/4 of the chocolate chunks, reserving the remainder to sprinkle on top for a chunky surface.

7. Bake

Spread the batter evenly into the prepared 9x13 pan, smoothing the top. Scatter the remaining chocolate chunks over the surface. Bake in the preheated oven for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (avoid fully clean). Rotate the pan halfway through baking for even browning.

8. Finish

Remove the brownies from the oven and immediately sprinkle the flaky sea salt over the top. Allow the brownies to cool in the pan on a wire rack for at least 1 hour to set; for cleaner slices chill in the refrigerator for 30–60 minutes after they reach room temperature.

9. Slice

Use the parchment overhang to lift the brownie slab from the pan. Place on a cutting board and, if desired, dust lightly with powdered sugar. Using a sharp knife wiped between cuts (or a warmed knife), slice into 24 small squares or 12 larger squares depending on desired portion size.

10. Arrange the brownie squares on a large platter to create the Brownie Platter. For a composed platter, alternate plain squares with those served with a dollop of whipped cream or a scoop of ice cream. Optionally garnish individual pieces with a tiny pinch of flaky sea salt or an extra chocolate chunk.

11. Serve at room temperature or slightly chilled. Leftover brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Reheat gently in the microwave for 8–12 seconds if desired before serving with ice cream.