Ingredients

• 10 tablespoons (145g) unsalted butter
• 1 ¼ cups (250g) granulated sugar
• 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2 large cold eggs
• 1/2 cup (65g) all-purpose flour, spooned and leveled
• 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional

Step-by-Step Directions

• Preheat your oven to 325°F (162°C) and position the rack in the center.
• Line an 8-inch square baking pan with parchment paper or foil, leaving some overhang for easy removal.

• In a medium saucepan, melt the butter over medium-low heat until fully liquid.
• Remove from heat immediately, don’t let it brown!

• While the butter is still hot, stir in the cocoa powder, sugar, vanilla extract, and salt.
• Mix until combined. The batter may look grainy, but don’t worry, it will smooth out once the eggs are added.

• Let the mixture cool for 5–10 minutes until warm (not hot).
• Add the cold eggs, one at a time, stirring vigorously after each addition.

• Stir in the flour using a wooden spoon or spatula. Mix 40–50 strokes until the batter thickens and pulls away from the sides of the pan.
• If adding chocolate chips or nuts, fold them in at this stage.

• Transfer the thick batter to the prepared pan, spreading it evenly to the edges.
• Bake for 20–30 minutes or until the edges look set but the center appears slightly underdone. A toothpick inserted in the middle should come out with moist crumbs (not wet batter).

• Let the brownies cool fully in the pan before cutting, this ensures they firm up properly.
• For clean edges, chill them in the fridge for 1–2 hours before slicing with a sharp knife.