Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, diced
  • 4 ounces Dark Chocolate (60-70% cacao), finely chopped
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¾ cup All-Purpose Flour
  • ¼ cup Dutch-Process Cocoa Powder
  • 1 teaspoon Fine Sea Salt
  • ¼ teaspoon Baking Powder (optional)

Instructions:

  1. Prep: Preheat oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, allowing overhang on two sides for easy removal. Lightly grease the exposed sides.
  2. Melt Butter & Chocolate: In a heatproof bowl set over a simmering saucepan, or using a microwave, melt the butter and chopped dark chocolate together until smooth. Remove from heat.
  3. Create the Glossy Base: Add both granulated and brown sugars to the warm chocolate mixture. Whisk vigorously by hand for 60 to 90 seconds until the mixture looks glossy, thickens slightly, and the sugar grains are mostly dissolved. This whisking is key to the signature shiny crust.
  4. Incorporate Eggs: Add the vanilla extract and the eggs, one at a time, whisking well after each addition until just combined. The mixture should remain thick and emulsified.
  5. Prepare Dry Mix: In a separate, medium bowl, whisk together the flour, cocoa powder, salt, and baking powder (if using).
  6. Combine Wet and Dry: Pour the dry mixture over the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing the second you see no streaks of flour to prevent developing gluten.
  7. Transfer: Scrape the batter into the prepared pan and spread evenly.
  8. Bake: Bake for 30 to 35 minutes. The edges should look set, but the centre should still look slightly soft. A toothpick inserted halfway should come out slightly moist with fudgy crumbs, not wet batter.
  9. Cool: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before cutting. This cooling step is mandatory to achieve the dense, fudgy consistency.