Ingredients:

  • 115g unsalted butter, melted
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 10ml vanilla extract
  • 60g bittersweet chocolate (60%), melted
  • 30g Dutch process cocoa powder
  • 95g all purpose flour
  • 1.5g sea salt
  • 150g granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang.
  2. Whisk 115g melted butter and 200g sugar vigorously until a shiny skin forms. Fold in 2 eggs, 60g melted bittersweet chocolate, and 10ml vanilla.
  3. Sift 30g cocoa powder, 95g flour, and 1.5g salt over the wet ingredients. Fold until just combined.
  4. Bake for 25-30 minutes until a toothpick comes out with moist crumbs. Chill the base in the fridge for at least 1 hour.
  5. For the silk layer, combine 150g granulated sugar with the ingredients that would form the silk layer (note: these are missing from the article's ingredient list and instructions).
  6. Spread the silk layer over the chilled brownie base. Refrigerate for at least 4 hours to set.