Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 8 oz (225 g) Dark Chocolate, chopped (minimum 70% cocoa solids)
  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 3 large Eggs, room temperature
  • 1 tbsp (15 ml) Vanilla Extract
  • 3/4 cup (90 g) All-Purpose Flour, sifted
  • 1/4 cup (30 g) Unsweetened Cocoa Powder (Dutch Processed preferred)
  • 1 tsp (5 g) Kosher Salt
  • Flaky Sea Salt (Optional, for sprinkling)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Line the 9x9 inch pan with parchment paper, leaving generous overhang flaps (a ‘sling’) for easy removal.
  2. Melt the Chocolate Base: Combine the cubed butter and chopped dark chocolate in a saucepan or double boiler. Melt slowly over low heat, stirring occasionally, until completely smooth and glossy. Remove from heat and allow to cool slightly (about 5 minutes).
  3. Whip Eggs and Sugar (The Crinkle Secret): In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk vigorously for 3 to 5 minutes until the mixture is visibly thickened, pale yellow, and ribbons fall slowly from the whisk. This ensures the crinkle top.
  4. Combine Wet Ingredients: Gently pour the slightly cooled melted chocolate mixture into the egg/sugar mixture. Fold together with a rubber spatula until just combined. Do not use the whisk here.
  5. Fold in the Dry: In a small bowl, whisk together the sifted flour, cocoa powder, and kosher salt. Tip the dry ingredients into the wet mixture.
  6. Mix Carefully: Fold the batter gently using the rubber spatula until only a few streaks of flour remain. STOP immediately once combined. Overmixing develops gluten, leading to a cakey brownie.
  7. Transfer and Finish: Pour the batter into the prepared pan. Smooth the top lightly. If using, sprinkle the flaky sea salt evenly over the batter.
  8. Bake: Bake for 30–35 minutes at 350°F (175°C). The edges should look set; a toothpick inserted near the center should come out with moist, fudgy crumbs attached, but not wet batter. Err on the side of underbaking.
  9. Cool Completely: Remove the pan from the oven and set it on a wire rack. Let the brownies cool completely in the pan for at least 90 minutes.
  10. The Chill: For the cleanest slices, lift the brownies out using the parchment sling and transfer them to the refrigerator to chill for an additional 30 minutes to 1 hour before slicing. Serve at room temperature or slightly warmed.