Ingredients:

  • 1 cup (2 sticks) / 227g Unsalted Butter, cut into cubes
  • 1 cup / 200g Granulated Sugar
  • ¾ cup / 150g Packed Light Brown Sugar
  • ¾ cup / 75g Unsweetened Cocoa Powder, Dutch-processed preferred
  • ½ teaspoon / 2.5ml Salt
  • 1 teaspoon / 5ml Vanilla Extract
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • ½ cup / 60g All-Purpose Flour
  • Flaky Sea Salt (for sprinkling) (optional)
  • Chopped Walnuts or Pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a double boiler or heatproof bowl set over simmering water, melt butter. Remove from heat and whisk in both sugars, cocoa powder, and salt until smooth.
  3. Let the mixture cool for a few minutes until it's no longer piping hot (but still warm). This is crucial for preventing the eggs from scrambling.
  4. Stir in vanilla extract. Add eggs and egg yolks one at a time, mixing well after each addition. The batter should be shiny and emulsified.
  5. Gently fold in the flour until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared baking pan and spread evenly. Sprinkle with flaky sea salt or chopped nuts, if desired.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake!
  8. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.