Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, cut into pieces (113g)
  • 4 ounces bittersweet chocolate (70% cacao or higher), coarsely chopped (113g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup unsweetened cocoa powder (20g)
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional) (50g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Combine butter and chocolate in a double boiler or heatproof bowl set over a simmering pot of water. Stir frequently until melted and smooth. Remove from heat.
  3. Whisk in granulated sugar and brown sugar until well combined.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, cocoa powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Stir in chopped walnuts or pecans (if using).
  8. Pour batter into the prepared pan and spread evenly.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. The edges should be set, and the top should have a crackly appearance.
  10. Let cool completely in the pan before lifting out with the parchment paper overhang. Cut into 9 squares and serve.