Ingredients:

  • 1/2 cup (1 stick / 113g) unsalted butter, plus more for greasing the pan
  • 4 ounces (113g) bittersweet chocolate (at least 70% cacao), chopped (Lindt or similar)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/2 cup (85g) chopped walnuts or pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper or foil, leaving an overhang.
  2. Melt the butter and chocolate together using a double boiler or in a heatproof bowl set over a simmering pot of water. Stir until smooth. Remove from heat.
  3. Stir in the granulated and brown sugars into the melted chocolate mixture until well combined.
  4. Beat in the eggs, one at a time, followed by the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  7. Fold in the chopped nuts, if using.
  8. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking.
  9. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.