Ingredients:

  • 1 cup (120g) all-purpose flour, sifted
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces (227g) unsalted butter, cut into cubes
  • 8 ounces (227g) bittersweet chocolate (60-70% cacao), chopped
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a double boiler (or heatproof bowl set over a simmering pot of water), melt the butter and chocolate together, stirring occasionally, until smooth. Remove from heat.
  3. Whisk in the granulated and brown sugars 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, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. If using nuts, gently fold them into the batter.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The top should be crackly.
  9. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.