Ingredients:

  • cup (2 sticks) unsalted butter
  • oz high-quality dark chocolate (70% cacao minimum), chopped
  • ¼ cups granulated sugar
  • ½ cup light brown sugar, packed
  • large eggs (room temperature)
  • teaspoons pure vanilla extract
  • cup all-purpose flour
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • teaspoon fine sea salt
  • teaspoon espresso powder (optional)
  • cup chocolate chips or chunks (optional mix-ins)

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.
  2. Gently melt the butter and chopped dark chocolate together using a double boiler or microwave until completely smooth. Set aside to cool slightly until just warm.
  3. In a separate bowl, combine the granulated sugar, brown sugar, and eggs. Whisk vigorously by hand or with a mixer on medium-high for 4 to 5 minutes until the mixture is pale, thick, and ribbons when lifted. Whisk in the vanilla extract.
  4. Slowly pour the slightly cooled chocolate/butter mixture into the aerated egg mixture while whisking slowly until just combined.
  5. Sift the flour, cocoa powder, salt, and espresso powder directly over the wet ingredients.
  6. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Fold in any optional chocolate chunks.
  7. Scrape the batter into the prepared pan, spreading evenly. Bake for 30 to 35 minutes. The edges should be set, but the center should still look fudgy.
  8. Remove from the oven and let cool completely on a wire rack. For the best clean cuts, chill the brownies in the refrigerator for at least 2 hours before slicing.