Ingredients:

  • 3/4 cup (170g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat the oven to 325°F (165°C). Line an 8x8 inch (20x20cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter (170g) and granulated sugar (300g).
  3. Add the 3 large eggs and vanilla extract (1 tsp). Whisk vigorously for 2–3 minutes until the mixture is pale and fluffy.
  4. Sift in the cocoa powder (75g), all-purpose flour (65g), and salt (1/2 tsp).
  5. Use a rubber spatula to gently fold the dry ingredients into the wet mixture until no streaks of flour remain; do not overmix.
  6. Fold in the semi-sweet chocolate chips (170g) until evenly distributed.
  7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  8. Bake for 30–32 minutes. The edges should be set and slightly pulled away from the sides, while the center should still have a slight wobble. A toothpick inserted into the center should come out with a few moist, sticky crumbs attached.
  9. Remove from the oven and immediately sprinkle the top with a pinch of flaky sea salt.
  10. Let the brownies cool completely in the pan for at least 1 hour to allow the fudge structure to set before slicing into 24 squares.