Target: 6 × 4 inches · landscape

Rich Fudgy Brownies

78 min · 16 brownies

Ingredients

□ 1/2 cup unsalted butter, plus more for the pan

□ 6 oz bittersweet chocolate, finely chopped

□ 1/2 cup Dutch-process cocoa powder

□ 1 1/4 cups granulated sugar

□ 3 large eggs, at room temperature

□ 2 tsp vanilla extract

□ 3/4 tsp kosher salt

□ 3/4 cup all-purpose flour

□ 3/4 cup toasted walnuts or pecans, optional

□ 1/4 tsp flaky sea salt, for finishing

1. Heat oven to 325 F. Line a buttered 8x8-inch or 9x9-inch pan; melt butter and chocolate over low heat.

2. Whisk cocoa into the warm chocolate. Whisk sugar, eggs, vanilla, and kosher salt for 2 minutes until glossy.

3. Whisk in chocolate, then fold in flour. Fold in optional toasted nuts and spread batter in the pan.

4. Bake 24 to 30 minutes until shiny and crackled with moist crumbs on a tester. Finish with flaky sea salt; cool 30 minutes before cutting.

Cook’s note: A clean tester means the brownies have gone too far; thick, moist crumbs are the fudgy target.