Ingredients:

  • 8 oz (2 sticks) Unsalted Butter, cut into cubes
  • 5 oz (140 g) Dark Chocolate (70% cocoa), finely chopped or chips
  • 1/4 cup (25 g) Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1 cup (200 g) Granulated Sugar
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 3 Large Eggs, room temperature, slightly whisked
  • 1 tsp (5 ml) Vanilla Extract, high quality
  • 3/4 cup (90 g) All-Purpose Flour (Plain Flour)
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (60 g) Optional Mix-ins (Chocolate chips or nuts)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling.
  2. Melt the Base: In a heatproof bowl, combine the butter, chopped dark chocolate, and cocoa powder. Melt gently over a simmering saucepan (double boiler) or in 30-second bursts in the microwave, stirring until completely smooth.
  3. Cool Down: Remove the bowl from the heat. Allow the chocolate mixture to cool slightly for 5–7 minutes. It should still be warm, but not hot.
  4. Incorporate Sugar: Add both granulated and brown sugars to the still-warm chocolate mixture. Stir well until thoroughly combined.
  5. Add Eggs and Vanilla: Add the slightly whisked eggs and vanilla extract. Whisk vigorously (or use a stand mixer) for 1–2 minutes until the mixture visibly thickens, turns glossy, and lightens slightly in colour. This aeration creates the signature shiny crust.
  6. Fold in Dry Ingredients: Sift the flour and salt directly over the wet ingredients. Using a rubber spatula, fold gently until just combined. Do not overmix.
  7. Add Mix-ins (Optional): If using, fold in chocolate chips or nuts quickly.
  8. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes.
  9. Check for Doneness: The edges should look set, but the centre should still have a slight wobble. A toothpick inserted halfway between the edge and the centre should come out sticky with moist crumbs, not clean.
  10. Cool Completely: Remove from the oven and transfer the pan to a wire rack. Let cool completely for at least 90 minutes before lifting the Brownies out using the parchment sling and slicing. Patience is key for the fudgy texture.