Ingredients:

  • 170g (6 oz or 1 ½ sticks) Unsalted Butter
  • 170g (6 oz) High-Quality Dark Chocolate, chopped (ideally 60–72% cocoa solids)
  • 200g (1 cup) Granulated Sugar (Caster Sugar)
  • 100g (½ cup) Light Brown Sugar (Soft Brown Sugar), packed
  • 3 Large Eggs (Room temperature)
  • 1 tablespoon (15 ml) Pure Vanilla Extract
  • 130g (1 cup) All-Purpose Flour (Plain Flour), spooned and levelled
  • 25g (¼ cup) Unsweetened Cocoa Powder (Natural)
  • 1 teaspoon (5g) Fine Sea Salt
  • 200g (1 cup) Semi-Sweet Chocolate Chips, divided
  • Pinch Flaky Sea Salt (Optional), for sprinkling on top before baking

Instructions:

  1. Prepare the Pan and Oven: Preheat the oven to 175°C (350°F). Line the 8x8 inch pan completely with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Melt Butter and Chocolate: Combine the butter and chopped dark chocolate in a heatproof bowl set over a pan of simmering water (a gentle bain-marie), or microwave in short bursts. Stir until completely smooth and glossy. Set aside to cool slightly.
  3. Sift Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  4. Whisk Eggs and Sugar (The Crinkle Secret): In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla. Using a whisk or electric mixer, beat this mixture vigorously for 3 to 5 minutes until it becomes thick, pale yellow, and ribbons fall slowly from the whisk. This aeration is key to the shiny, crackly crust.
  5. Incorporate Chocolate Mixture: Gently stream the cooled, melted chocolate mixture into the egg mixture. Whisk slowly just until combined—no longer.
  6. Fold in Dry Ingredients: Tip the sifted dry ingredients (flour, cocoa, salt) into the wet mixture. Use a rubber spatula to fold gently, scraping the bottom of the bowl. Stop immediately when you see no streaks of flour remaining. Do not overmix, or your brownies will be tough and cakey.
  7. Add Chips: Fold in ¾ of the semi-sweet chocolate chips.
  8. Fill and Top: Pour the batter into the prepared 8x8 pan. Sprinkle the remaining ¼ of the chocolate chips and the optional flaky sea salt evenly over the top.
  9. Bake: Bake for 30 to 35 minutes at 175°C (350°F). The edges should look set, and a toothpick inserted near the center should come out with moist, sticky crumbs attached.
  10. Cool Completely: Remove from the oven and allow to cool completely on a wire rack for at least 2 hours before lifting out of the pan using the parchment overhang. This cooling period is crucial for clean, fudgy slices.
  11. Slice and Serve: Once fully cooled, slice into squares using a sharp, warm knife.