Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, cut into cubes
  • 8 ounces (225g) semi-sweet chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (milk, dark, or white) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides.
  2. Combine butter and chopped chocolate in a double boiler or heatproof bowl set over simmering water. Stir until melted and smooth.
  3. Whisk in granulated and brown sugars until fully incorporated. The mixture should be glossy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. If using, fold in nuts or chocolate chips.
  8. Pour batter into the prepared baking pan and spread evenly.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake!
  10. Let the brownies cool completely in the pan before lifting them out. Cut into 16 squares and serve.