Fudgy Brownies

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with foil or parchment, leaving an overhang for easy removal. In a heatproof bowl, melt ½ cup of unsalted butter and 4 oz of chopped bittersweet chocolate (70%) together over simmering water, or in the microwave in 30-second intervals, stirring until glossy and smooth. Allow to cool for 5 minutes.

2. 2

   Once cooled, whisk 1 cup of granulated sugar into the chocolate mixture until combined. Then, whisk in 2 large eggs and 1 egg yolk one at a time, followed by 1 teaspoon of pure vanilla extract. Whisk vigorously for 1 full minute until the mixture is thick and ribbony, which creates the characteristic shiny brownie crust.

3. 3

   Next, fold in ¾ cup of all-purpose flour, ¼ cup of Dutch-process cocoa powder, and ½ teaspoon of fine sea salt just until no dry streaks remain. Be careful not to overmix, as this can affect the texture of the brownies.

4. 4

   Gently fold in 1 cup of semisweet chocolate chips for added richness. Pour the brownie batter into the prepared pan and smooth the top with a spatula. Sprinkle with flaky sea salt for an extra touch of flavor.

5. 5

   Bake the brownies in the preheated oven at 350°F (175°C) for 22–25 minutes. The top should look set, and a toothpick inserted 2 inches from the edge should come out with moist crumbs (not wet batter). The center should appear slightly underdone.

6. 6

   Once baked, cool the brownies completely in the pan before lifting them out using the overhang. Allow them to set for at least 1 hour for clean cuts and a fudgy texture before slicing into squares.