Ingredients:

  • 1 cup (2 sticks) (226g) unsalted butter, cut into cubes
  • 8 ounces (227g) bittersweet chocolate (70% cacao), chopped
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (milk, dark, or white) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Melt the butter and chocolate together in a double boiler or heatproof bowl set over simmering water, stirring occasionally until smooth. Remove from heat.
  3. Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  7. Stir in any desired mix-ins, such as nuts or chocolate chips (optional).
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don't overbake!
  10. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.