Townie Brownie Recipe

Prep

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving a 1-inch overhang on two sides for easy removal. Lightly butter the exposed pan edges.

Melt chocolate and butter

In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the chopped bittersweet chocolate and 1 cup unsalted butter. Stir until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool 5 minutes.

Whisk sugars and eggs

In a large bowl, whisk together 1.5 cups granulated sugar and 1/2 cup light brown sugar. Add the 4 large eggs one at a time, whisking vigorously after each addition until mixture becomes glossy and slightly thickened (about 1–2 minutes total). Stir in 2 tsp vanilla extract.

Combine chocolate and egg mixture

Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking continuously or mixing on low speed to temper the eggs and create a smooth batter.

Dry ingredients

Sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp fine sea salt, and 1 tsp espresso powder (if using). Fold the dry ingredients into the chocolate mixture with a rubber spatula just until incorporated. Do not overmix—some streaks are fine.

Add mix-ins

Fold in 1 cup roughly chopped walnuts or pecans and 1/2 cup semisweet chocolate chips, reserving a small handful (about 2 tbsp) of chips and nuts to sprinkle on top before baking.

Transfer to pan

Scrape the batter into the prepared 8x8 pan and spread into an even layer with an offset spatula. Sprinkle the reserved chips and nuts evenly across the top and lightly press them into the batter. Dot the surface with 1 tbsp butter cut into small pieces for extra sheen (optional).

Bake

Bake in the preheated 350°F (175°C) oven for 28–34 minutes. Start checking at 25 minutes: the brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to keep them fudgy.

Finish

Remove pan from oven and immediately sprinkle 1 tsp flaky sea salt evenly over the hot top. Let cool on a wire rack for at least 1 hour to set. Use the parchment overhang to lift the brownie slab from the pan and transfer to a cutting board. For cleaner slices, chill 30 minutes before cutting.

Dust the cooled brownies with 2 tbsp powdered sugar if desired. Cut into 9 squares and serve warm or at room temperature with scoops of vanilla ice cream.