Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cut into cubes
  • 8 oz (225 g) High-Quality Dark Chocolate (70% cacao minimum), finely chopped
  • 1 ½ cups (300 g) Granulated White Sugar
  • 3 Large Eggs, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract
  • ¾ cup (90 g) All-Purpose Flour
  • ¼ cup (25 g) Unsweetened Cocoa Powder (Dutch-processed recommended)
  • 1 tsp (5 g) Fine Sea Salt
  • ½ cup (75 g) Optional Mix-ins (e.g., Chocolate Chips, Nuts)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F / 175°C. Line the baking pan with parchment paper, allowing the paper to overhang on two sides (creating a 'sling' for easy removal).
  2. Melt the Fats: Combine the cubed butter and chopped chocolate in the mixing bowl. Melt gently over a double boiler or in 30-second bursts in the microwave until just smooth. Stir until fully homogenous. Set aside slightly to cool (should be warm, not hot).
  3. Combine Wet Ingredients: Stir the granulated sugar into the warm chocolate mixture until well incorporated.
  4. Whisk the Eggs: Add the eggs and vanilla extract. Using a whisk, beat vigorously for 60 to 90 seconds. The mixture should thicken slightly and look matte—this aggressive whisking is key to dissolving the sugar and creating the famous 'crinkle top.' Stop whisking once incorporated.
  5. Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt into the wet mixture.
  6. Fold Gently: Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined. Stop immediately when no streaks of flour remain. Do not overmix.
  7. Add Mix-ins (Optional): Fold in any desired chocolate chips or nuts.
  8. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes.
  9. Test for Doneness: The edges should look set and slightly pulled away from the pan, but the centre should still look slightly soft and jiggly. A toothpick inserted near the centre should come out with moist, fudgy crumbs attached, not wet batter, and not completely clean.
  10. Cool Completely: Remove the pan from the oven. Let the brownies cool fully on a wire rack for at least 2 hours before using the parchment sling to lift them out. Slice and serve.