Brownies Recipe

Preheat the oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) square baking pan with parchment, leaving an overhang for easy removal. Lightly grease the parchment with the listed butter or oil.

Melt the butter and chopped semisweet chocolate together. Use a heatproof bowl set over a simmering saucepan (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth and glossy. Remove from heat and let cool 3–5 minutes.

Whisk together the sugar, salt, and vanilla in a medium bowl. Add the eggs one at a time, whisking briskly after each until fully incorporated and slightly thickened. Pour the warm (not hot) chocolate-butter mixture into the egg-sugar mixture in a slow stream while whisking continuously to temper and combine into a smooth batter.

Fold in any optional dark chocolate chunks now if using.

Magic and Black Magic (wheat-based)

Sift the all-purpose flour into the batter in two additions, folding gently with a spatula after each addition until just combined. Do not overmix; the batter should be thick and glossy.

Buenos Aires / Townie Brownie (wheat-free)

Whisk together the amaranth flour and quinoa flour with a pinch of the salt to ensure even distribution. Fold the mixed flours into the batter in two additions until just incorporated. Batter will be slightly denser than wheat-based; ensure no large streaks of flour remain.

Magic (toasted walnuts): If using walnuts, toast them briefly to intensify flavor. Spread walnuts on a sheet pan and toast in the oven for 6–8 minutes at 175°C (350°F) or until fragrant and lightly browned. Cool and roughly chop. Fold 100–120 g of the chopped toasted walnuts into the batter, reserving a tablespoon for sprinkling atop before baking.

Black Magic: For the nut-free Black Magic variant, do not add walnuts; proceed with the base batter only. Fold in chocolate chunks if desired.

Make the caramel while preparing batter if you plan the caramel layer. In a clean, dry medium saucepan, combine 150 g sugar and 30 ml water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns a deep amber color, about 8–10 minutes. Watch closely to avoid burning.

Remove from heat and carefully whisk in the warmed heavy cream (it will sputter). Stir in 30 g butter and 1 tsp fine sea salt until smooth. Let caramel cool to lukewarm (10–15 minutes).

To assemble Townie Brownie with caramel: Pour half the prepared brownie batter into the lined pan, spread evenly. Spoon dollops of caramel over the batter and gently swirl with a skewer or knife. Pour the remaining batter on top and swirl again lightly so some caramel remains near the top. Optionally sprinkle reserved toasted walnut pieces atop.

For Magic (with walnuts) and Black Magic (no nuts): Pour the batter into the prepared pan and spread evenly with a spatula. If Magic, scatter reserved walnut pieces on top. For an optional salted finish, sprinkle a light pinch of coarse sea salt over the top.

Bake in the preheated 175°C (350°F) oven for 22–28 minutes. For fudgy brownies, test at 22–24 minutes: the edges should be set and a thin crust formed on top, but the center should still jiggle slightly and a toothpick inserted in the center will come out with a few moist crumbs. For more cake-like brownies, bake to 28–32 minutes.

Remove from oven and let cool in the pan on a wire rack for at least 1 hour to finish setting. If you prepared the caramel version, allow it to cool fully so the caramel firms slightly before cutting.

Using the parchment overhang, lift the brownies from the pan and transfer to a cutting board. For clean slices, chill the slab for 20–30 minutes, then cut with a sharp knife wiped between cuts. Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.