Ingredients:

  • 1 cup (2 sticks) Unsalted Butter
  • 8 ounces Dark Chocolate (60–70% Cacao), chopped
  • 1 1/4 cups Granulated Sugar
  • 1/2 cup packed Light Brown Sugar
  • 3 whole Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 teaspoon Vanilla Extract
  • 3/4 cup All-Purpose Flour
  • 2 tablespoons Unsweetened Cocoa Powder (Dutched)
  • 1 teaspoon Fine Sea Salt
  • 1/2 cup Chocolate Chips or Chopped Nuts (Optional Mix-Ins)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, allowing the paper to overhang on two sides (these will serve as lifting handles). Lightly grease the exposed pan sides.
  2. Sift Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  3. Melt Chocolate and Butter: Combine the butter and chopped dark chocolate in a saucepan over low heat, stirring constantly until fully melted and smooth. Alternatively, use a double boiler.
  4. Cool Slightly: Remove the chocolate mixture from the heat and let it cool for about 5 to 8 minutes. It must be slightly warm to the touch, not hot, to avoid scrambling the eggs.
  5. Combine Sugars and Eggs: In the large mixing bowl, vigorously whisk together the granulated sugar, brown sugar, eggs, and egg yolk. Add the vanilla extract.
  6. Create the 'Crust': Continue whisking the egg-sugar mixture vigorously for 3 to 5 minutes until it becomes pale, thick, and achieves the 'ribbon stage.' This aeration is the key to the crackly top.
  7. Incorporate Chocolate: Pour the slightly cooled chocolate mixture into the egg mixture. Fold gently with a spatula until just combined and streak-free.
  8. Fold in Dry Ingredients: Add the pre-sifted dry mixture (flour, cocoa, salt) to the wet mixture. Use a rubber spatula to fold gently until just a few streaks of flour remain. Stop immediately to prevent gluten development and a cakey texture.
  9. Bake: Pour the batter into the prepared pan and spread evenly. If using mix-ins, sprinkle them over the top now.
  10. Test Doneness: Bake for 30–35 minutes. Check the centre with a toothpick: it should have moist, sticky crumbs clinging to it. Remove the pan from the oven.
  11. Cool Completely: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before attempting to lift or slice them. This is vital for achieving that rich, fudgy density.
  12. Slice and Serve: Once fully cooled, use the parchment handles to lift the brownie slab out of the pan. Slice into 16 squares.