Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving an overhang on the sides.
- In a heatproof bowl, melt the butter and chopped chocolate together over a double boiler or in the microwave in 30-second bursts. Stir until smooth and set aside to cool slightly.
- In a large bowl, aggressively whisk the eggs, granulated sugar, and brown sugar together for 3 to 5 minutes until pale, thick, and ribbon-like.
- Gently fold the slightly cooled melted chocolate and butter mixture into the whipped eggs and sugar. Stir in the vanilla extract.
- Sift the flour, cocoa powder, and salt over the wet batter. Gently fold with a spatula until just combined. Do not overmix.
- Fold in 2/3 of the chocolate chunks.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining chocolate chunks.
- Bake for 30 to 35 minutes. A toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter and not completely clean.
- Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before using the parchment overhang to lift, slice, and serve.
Notes
Cooling completely is mandatory to achieve the signature fudgy texture. Slicing while warm will result in crumbly, messy squares.