The Proper Fudgy Brownies From Scratch with Crackly Tops

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch pan with parchment paper, leaving an overhang on two sides to act as handles.
2. Melt the butter and chopped dark chocolate together gently over very low heat or in short bursts in the microwave until smooth. Remove from heat.
3. Whisk the granulated sugar and brown sugar into the warm chocolate mixture until fully incorporated and the mixture appears slightly glossy.
4. Whisk in the eggs one at a time, ensuring each is fully mixed before adding the next. After the last egg, whisk vigorously for 60 seconds to help create the crackly top. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, cocoa powder, and salt until lump-free.
6. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix only until just combined; stop folding as soon as no streaks of dry flour remain. Do not overmix.
7. If using, gently fold in the chocolate chips.
8. Pour the batter into the prepared 8x8 inch pan and spread evenly. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted near the centre should come out with moist, fudgy crumbs attached, but not wet batter.
9. Cool the brownies completely in the pan on a wire rack for a minimum of 2 hours. This cooling time is crucial for achieving clean slices and the proper fudgy texture.
10. Use the parchment paper handles to lift the cooled slab from the pan, then slice cleanly into 16 squares using a long, sharp knife.