Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 6 ounces high-quality Bittersweet or Semi-Sweet Chocolate, chopped
  • 1 ½ cups Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 4 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 1 cup All-Purpose Flour, spooned and levelled
  • ½ cup Unsweetened Cocoa Powder
  • 1 teaspoon Fine Sea Salt
  • 3 tablespoons Unsalted Butter (for glaze)
  • 3 tablespoons Milk (Whole milk preferred, for glaze)
  • 2 cups Powdered Sugar (Icing Sugar), sifted
  • ¼ cup Unsweetened Cocoa Powder (sifted, for glaze)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on two sides to act as handles.
  2. In a saucepan over low heat or a double boiler, gently melt the cubed butter and chopped chocolate together until smooth. Remove from heat immediately.
  3. Whisk the granulated sugar and brown sugar into the melted chocolate mixture until fully combined. Let this mixture cool slightly until it is lukewarm.
  4. Add the eggs one at a time, whisking vigorously for a full 60 seconds after each addition. Then, continue whisking the entire egg/sugar mixture for another 2-3 minutes until slightly lighter in colour and texture. Stir in the 1 tablespoon of vanilla extract.
  5. In a separate bowl, quickly whisk together the flour, ½ cup cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix to ensure fudgy texture.
  6. Pour the batter into the prepared 8x8 pan, spreading evenly. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted near the centre should come out with moist, fudgy crumbs clinging to it.
  7. Allow the brownies to cool completely in the pan on a wire rack for a minimum of 2 hours. Cooling is crucial for achieving clean cuts.
  8. To make the glaze, gently melt the 3 tablespoons of butter and 3 tablespoons of milk in a small saucepan until warm and smooth. Remove from heat.
  9. Sift the powdered sugar and ¼ cup cocoa powder into a medium bowl. Pour the warm milk/butter mixture over the dry ingredients. Whisk until completely smooth and glossy. Stir in the remaining ½ teaspoon of vanilla.
  10. Pour the glaze over the completely cooled brownies. Spread quickly and evenly. Allow the glaze to set fully at room temperature (about 30–60 minutes) before lifting the slab using the parchment handles and slicing into 16 squares.