Ingredients:
- cup (227g) Unsalted Butter, cubed
- oz (170g) Dark Chocolate (70% minimum), chopped
- ½ cups (300g) Granulated Sugar
- ½ cup (100g) Light Brown Sugar, packed
- Large Eggs, room temperature
- ½ tsp Vanilla Extract
- cup (125g) All-Purpose Flour
- ½ cup (45g) Unsweetened Cocoa Powder (Dutch-processed preferred)
- ¾ tsp Fine Sea Salt
- cup (170g) Chocolate Chips (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on two sides to use as a sling.
- Gently melt the butter and chopped dark chocolate together in a heatproof bowl over low heat or a double boiler until completely smooth. Remove from heat and allow to cool until just warm.
- In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Using an electric mixer on medium-high speed, beat vigorously for a full 5 minutes until the mixture is pale yellow, thickened, and forms ribbons when the whisk is lifted. Beat in the vanilla extract.
- Gently pour the slightly cooled chocolate/butter mixture into the egg/sugar mixture. Whisk slowly on low speed just until combined. Do not overmix.
- Sift the flour, cocoa powder, and salt directly over the wet ingredients. Using a rubber spatula, gently fold the dry ingredients in until just combined, ensuring no dry pockets remain, but stop mixing immediately when streaks of flour disappear.
- If using, gently fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes. The skewer test is crucial: insert a skewer near the centre; it should come out with moist, sticky crumbs attached, but not wet batter.
- Allow the brownies to cool completely in the pan on a wire rack. For the best fudgy texture and clean cuts, chill in the refrigerator for at least 1 hour after reaching room temperature.
- Use the parchment sling to lift the cooled slab out, then slice cleanly using a long, sharp knife.