Ingredients:

  • 8 oz bittersweet chocolate, coarsely chopped (226 g)
  • 1/2 cup unsalted butter (1 stick), cut into pieces (113 g)
  • 3/4 cup granulated sugar (150 g)
  • 3 large eggs, room temperature (approx. 150 g total)
  • 1 tsp pure vanilla extract (5 mL)
  • 1/4 cup unsweetened cocoa powder, sifted (25 g)
  • 1/4 tsp fine sea salt (1–2 g)
  • 1/2 cup chopped toasted walnuts or pecans (60 g) — optional
  • Flaky sea salt, for sprinkling — optional
  • Powdered sugar or cocoa, for dusting — optional

Instructions:

  1. Preheat oven to 325°F (165°C). Line an 8-inch square pan with parchment, leaving a 1–2 inch overhang for lifting the brownies out.
  2. Combine chopped bittersweet chocolate and butter in a heatproof bowl. Melt gently over a double boiler or in short microwave bursts, stirring until smooth. Let cool slightly until warm but not hot.
  3. In a separate bowl, whisk together eggs and granulated sugar until well combined and slightly thickened (about 1–2 minutes by hand or with a mixer). Add vanilla and mix to combine.
  4. Slowly pour the warm chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Continue whisking until fully incorporated and glossy.
  5. Sift in the unsweetened cocoa powder and add the fine sea salt; fold gently with a rubber spatula until uniform. Fold in chopped nuts or other mix-ins if using.
  6. Pour the batter into the prepared pan and smooth the top. Bake at 325°F (165°C) for 20–28 minutes. The edges should be set and slightly pulling away from the pan while the center has a slight jiggle; a toothpick inserted near the center should come out with a few moist crumbs.
  7. Cool the brownies on a wire rack at room temperature for at least 1 hour. For cleaner slices, chill 30–60 minutes in the refrigerator. Use the parchment overhang to lift brownies from the pan and cut into squares with a hot, dry knife, wiping between cuts.