Ingredients:
- 1 cup (2 sticks) Unsalted Butter, cut into cubes
- 4 oz Dark Chocolate (70% cocoa minimum), finely chopped
- 1½ cups Granulated Sugar
- ½ cup Light Brown Sugar, packed
- 3 Large Eggs, room temperature
- 1 tbsp Pure Vanilla Extract
- ¾ cup All-Purpose Flour
- ¼ cup Unsweetened Cocoa Powder (natural), sifted
- 1 tsp Fine Sea Salt
- ½ cup Chocolate Chips or Chopped Nuts (Optional Mix-in)
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan entirely with parchment paper, leaving an overhang on two sides for easy removal.
- In a heavy-bottomed saucepan, combine the butter and chopped dark chocolate. Melt over low heat, stirring occasionally, until smooth. Remove from heat.
- Immediately whisk in both the granulated and brown sugars into the chocolate mixture. Whisk vigorously for about 30–60 seconds; the heat will start dissolving the sugar granules, which is key for the top crust.
- Transfer the warm chocolate-sugar mixture to a large mixing bowl. Add the room-temperature eggs one at a time, whisking very vigorously after each addition until fully incorporated and the mixture thickens slightly. Add the vanilla extract with the last egg and whisk for a full minute to create the desired emulsion.
- In a separate small bowl, whisk together the flour, cocoa powder, and salt.
- Add the dry ingredients to the wet mixture. Use a rubber spatula to fold them in until just combined. Stop immediately when no streaks of dry flour remain to ensure a fudgy, not cakey, result.
- Gently fold in any optional chocolate chips or nuts.
- Pour the batter into the prepared pan, levelling the top gently. Bake for 30–35 minutes.
- Test for doneness: The edges should look set, but the center should still look slightly soft. A toothpick inserted into the center should come out with moist, sticky crumbs attached (not clean).
- Remove from the oven and allow them to cool completely (1–1.5 hours) on a wire rack before lifting out of the pan and slicing. Do not cut the brownies while warm.