Ingredients:

  • 1 cup (2 sticks) unsalted butter, cubed
  • 4 oz dark chocolate (60-70% cocoa), finely chopped or chips
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour (plain flour), lightly spooned and levelled
  • ¼ cup unsweetened cocoa powder (natural), sifted
  • 1 tsp fine sea salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Prep the Pan and Oven: Preheat the oven to 350°F (175°C). Line your 8x8 or 9x9 inch baking pan with parchment paper, leaving generous overhangs.
  2. Melt the Fats: In a large heatproof bowl (over a simmering water bath or in the microwave), combine the butter, chopped dark chocolate, and both sugars. Stir constantly until about 90% of the ingredients are melted and the mixture is smooth.
  3. Cool and Dissolve: Remove the bowl from the heat. Stir vigorously for 1 minute. The mixture must be warm, but not hot. This stirring helps dissolve the sugar, which is crucial for the shiny crust.
  4. Add Eggs and Vanilla: Add the eggs one at a time, incorporating the first completely before adding the next. Add the vanilla extract.
  5. Whisk for the Crust: Using a wire whisk, vigorously whisk the batter for 1 to 2 full minutes. The batter should lighten in colour and thicken slightly; this emulsification creates the crackly crust.
  6. Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt into a separate bowl.
  7. Fold Gently: Pour the dry ingredients over the wet batter. Using a rubber spatula, fold the ingredients together gently until just combined. Stop immediately once you see no streaks of dry flour remaining to prevent a tough texture.
  8. Add Mix-ins: If using, gently fold in any nuts or chips.
  9. Bake: Pour the batter into the prepared pan, spreading evenly. Bake for 30–35 minutes at 350°F (175°C).
  10. Check for Doneness: The edges should look set. A toothpick inserted into the very center should still have moist, sticky crumbs clinging to it (not wet batter, but not completely clean either). Underbake slightly for maximum fudginess.
  11. Cool Completely: Remove from the oven and cool completely on a wire rack for at least 2 hours before lifting out the brownies using the parchment sling and slicing. Warm brownies will fall apart.