Ingredients:

  • 225 g Unsalted Butter, cubed
  • 115 g High-quality Bittersweet Chocolate (70% cocoa minimum), finely chopped
  • 300 g Granulated White Sugar
  • 50 g Light Brown Sugar, packed
  • 3 large Eggs, room temperature
  • 5 ml Vanilla Extract
  • 90 g All-Purpose Flour, sifted
  • 30 g Unsweetened Cocoa Powder (Dutch-process)
  • 3 g Fine Kosher Salt
  • 120 g Chocolate chips, broken walnuts, or pecans (optional)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line an 8x8 inch metal baking pan with parchment paper, allowing overhang on two sides to create slings.
  2. In a saucepan over low heat, melt the cubed butter. Remove from heat and stir in the chopped bittersweet chocolate until smooth. Transfer the warm mixture to a large mixing bowl.
  3. Add both the granulated white sugar and the brown sugar to the warm chocolate/butter mixture. Whisk vigorously for about 30 seconds until fully incorporated and grainy.
  4. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract. Vigorously whisk the entire mixture for a full 60 to 90 seconds until it lightens slightly in colour and develops a visible sheen (the ribbon stage).
  5. In a separate small bowl, whisk together the sifted flour, cocoa powder, and salt.
  6. Add the dry mixture to the wet mixture all at once. Using a rubber spatula, gently fold the batter just until streaks of flour disappear. Stop mixing immediately to prevent gluten development.
  7. Gently fold in any optional mix-ins (chips or nuts). Scrape the batter into the prepared pan and spread evenly.
  8. Bake for 30 to 35 minutes. A toothpick inserted in the centre should come out covered in moist, fudgy crumbs, not wet batter or clean.
  9. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack (minimum 2 hours) before cutting. This cooling time is essential for setting the texture.
  10. Use the parchment paper slings to lift the slab from the pan. Use a sharp, clean knife to cut into 16 squares.