Ingredients

The following ingredients have 16 Servings
  • 6 oz unsalted butter (cubed)
  • 2 oz unsweetened chocolate (finely chopped)
  • 1.2 oz unsweetened cocoa powder ((6 TBSP))
  • 14 oz granulated sugar ((2 cups))
  • 3 large eggs
  • 1 tsp vanilla extract
  • 4.5 oz all-purpose flour ((1 cup))
  • 1/2 tsp fine sea salt
  • 1/2 tsp large-flaked sea salt

Instruction

  • Preheat the oven to 350° F. Line a 9x9-inch baking pan with aluminum foil, and spray the foil with cooking spray.
  • Melt the butter with the unsweetened chocolate in the microwave, stirring occasionally, until the butter and chocolate are entirely melted. Whisk to combine.
  • Add the sugar and cocoa powder and whisk until they're incorporated. At this point the mixture will look grainy and not very appetizing. Add the eggs one at a time, being sure to whisk well after each addition. With each egg added, the mixture will get smoother and shinier, and after all 3 have been added and the batter has been well-mixed, the graininess should be gone and your brownie mixture should have the texture of chocolate pudding.
  • Whisk in the vanilla extract, then stir in the flour and fine sea salt until any dry streaks disappear.
  • Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the remaining large-flaked sea salt over the top of the brownies.
  • Bake for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. 
  • Lift the brownies from the pan and remove foil. Cut the brownies 16 squares, and just before serving, sprinkle with just a bit more salt for visual appeal.