Ingredients:

  • 1 cup (225g) unsalted butter, melted and slightly cooled
  • 1.5 cups (300g) granulated white sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 3 large eggs
  • 1 tablespoon (15ml) vanilla extract
  • 0.75 cup (75g) unsweetened Dutch-processed cocoa powder
  • 0.75 cup (95g) all-purpose flour
  • 0.5 teaspoon (3g) sea salt
  • 1 cup (170g) semi-sweet chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk the melted butter, granulated sugar, and light brown sugar for about 2 minutes.
  3. Add the eggs and vanilla extract. Whisk vigorously until the mixture lightens in color and develops a glossy sheen; this aeration creates the crackly top.
  4. Sift the cocoa powder, all-purpose flour, and sea salt directly into the bowl with the wet ingredients.
  5. Use a silicone spatula to gently fold the mixture until just combined. Stop as soon as no flour streaks remain to avoid gluten development. Fold in the chocolate chunks.
  6. Spread the batter evenly into the prepared pan. Bake for 25 minutes. The edges should be set, but the center should still have a slight jiggle.
  7. Allow the brownies to cool completely in the pan to ensure the fudgy internal structure sets properly before slicing into 16 squares.