Ingredients:

  • 8 oz (2 sticks) Unsalted Butter, cut into cubes
  • 6 oz Bittersweet Chocolate, chopped (55%–70% cocoa solids)
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 3 Large Eggs, at room temperature
  • 1 tsp Vanilla Extract
  • ¾ cup All-Purpose Flour
  • ¼ cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 tsp Fine Sea Salt
  • ½ tsp Espresso Powder (Optional)
  • ½ cup Semisweet Chocolate Chips (Optional mix-ins)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 8x8 pan with parchment paper, leaving generous overhang on two sides (this creates a sling for easy removal).
  2. Melt Butter and Chocolate: Combine the chopped butter and 6 oz of bittersweet chocolate in a heatproof bowl set over a simmering saucepan (double boiler). Stir gently until smooth. Remove from heat and allow to cool slightly (about 5 minutes).
  3. Whisk Sugar and Eggs: In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture lightens slightly in colour and thickens (this helps create the crackly crust). Whisk in the vanilla.
  4. Combine Wet Ingredients: Slowly stream the slightly cooled chocolate mixture into the egg and sugar mixture, whisking gently until just combined.
  5. Add Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using).
  6. Fold Gently: Add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold until just combined—do not overmix, as this develops gluten and leads to tough brownies.
  7. Fold in Mix-ins: Gently fold in the ½ cup of chocolate chips or nuts, if desired.
  8. Bake: Scrape the batter into the prepared pan and spread evenly. Bake for 30–35 minutes.
  9. Test for Doneness: The edges should look set, and the center should still look slightly soft. Insert a wooden skewer near the center; it should come out with moist, fudgy crumbs attached, but not wet batter.
  10. Cool Completely: Remove the pan from the oven and set it on a wire rack. Allow the brownies to cool completely, ideally for a minimum of 2 hours, before attempting to lift them out of the pan using the parchment paper sling.
  11. Cut and Serve: Once firm and fully cool, cut into 12 squares using a large, sharp knife. Wipe the knife clean between each cut for the neatest slices.