Brownie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a 1–2 inch overhang for easy removal. Lightly butter or spray the exposed edges of the pan.

Melt butter and chocolate

Place the chopped chocolate and butter in a heatproof bowl set over a small saucepan of 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 3–5 minutes.

Mix sugars and eggs

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

Combine chocolate with egg mixture

Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking constantly to prevent scrambling the eggs. Mix until uniform and smooth.

Sift dry ingredients

Sift together the all-purpose flour, unsweetened cocoa powder, fine salt, and baking powder into a separate bowl to remove lumps and ensure even distribution.

Fold dry into wet

Using a flexible spatula, fold the dry ingredients into the chocolate-egg mixture in two additions. Fold just until no streaks of flour remain; avoid overmixing to keep brownies tender. If using chopped nuts, fold them in during the last brief fold.

Transfer to pan and bake

Scrape the batter into the prepared pan and smooth the top with an offset spatula. Optionally sprinkle the surface with the flaky sea salt. Bake in the center of the preheated oven for 25–30 minutes. Check doneness by inserting a toothpick near the center: it should come out with a few moist crumbs (not wet batter) for fudgy brownies, or mostly clean for cakier brownies.

Cool in pan

Remove the pan from the oven and place on a wire rack. Allow brownies to cool completely in the pan (about 1.5–2 hours) to set. For quicker slicing, cool 30–45 minutes then chill 30 minutes in the refrigerator.

Lift the cooled brownies from the pan using the parchment overhang and place on a cutting board. Dust lightly with powdered sugar if desired, then slice into 9 or 12 squares with a sharp knife. Wipe the knife between cuts for clean edges. Serve at room temperature or slightly warmed; store airtight at room temperature for up to 3 days or refrigerate up to 7 days.