Ingredients:

  • 1 cup (2 sticks / 226g) Unsalted Butter, cubed
  • 6 ounces (170g) High-Quality Dark Chocolate (70% cacao), finely chopped
  • 1 ½ cups (300g) Granulated Sugar
  • ½ cup (100g) Light Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup (125g) All-Purpose Flour, spooned and leveled
  • ½ cup (45g) Unsweetened Cocoa Powder (Dutch-processed recommended)
  • ½ teaspoon Fine Sea Salt
  • 8 ounces (225g) Semi-Sweet Chocolate Chips/Chopped (for ganache)
  • ¾ cup (180ml) Heavy Cream (35% fat minimum)
  • ½ cup (60g) Hazelnuts or Pistachios, roughly chopped and toasted
  • Flaky Sea Salt (for finishing)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch (20x20 cm) metal baking pan with parchment paper, ensuring an overhang on two sides for easy lifting.
  2. Create a double boiler (or use short microwave bursts) to gently melt the cubed butter and dark chocolate together until completely smooth. Remove from heat.
  3. Whisk both sugars vigorously into the melted chocolate mixture until fully incorporated and the mixture appears slightly glossy.
  4. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Sift the flour, cocoa powder, and salt over the chocolate mixture. Gently fold with a rubber spatula until just combined. Do not overmix.
  6. Scrape the batter into the prepared pan and smooth the top. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted near the centre should yield moist, fudgy crumbs.
  7. Allow the brownie base to cool in the pan on a wire rack for at least 20 minutes.
  8. While cooling, prepare the ganache: Heat the heavy cream in a small saucepan until just simmering. Place the semi-sweet chocolate in a separate bowl, pour the hot cream over the chocolate, and let it sit undisturbed for 5 minutes.
  9. Gently whisk the chocolate and cream mixture, starting from the center and working outwards, until a smooth, glossy ganache forms.
  10. Pour the ganache evenly over the slightly warm brownie base. Gently tap the pan to level the topping.
  11. Immediately sprinkle the toasted nuts and flaky sea salt over the wet ganache.
  12. Chill the pan in the refrigerator for a minimum of 2-3 hours, or until the ganache is completely set firm.
  13. Use the parchment overhang to lift the slab onto a cutting board. For clean cuts, use a long, sharp knife dipped in hot water and wiped between slices. Slice into 16 squares.