BROWNIES | Alexis deBoschnek

My mom has been making these brownies since the early 90s, and a few decades and many brownies later, I still think no other recipe compares. They're super fudgy, incredibly decadent salted brownies that come together in one bowl under an hour.

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Ingredients

8 tablespoons (½ cup) unsalted butter, melted, plus more for greasing
6 ounces semisweet chocolate
1½ cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
Pinch of kosher salt
¾ cup walnuts, roughly chopped, optional
Flaky sea salt, such as Maldon or Jacobsen Salt Co.

Directions

Preheat the oven to 350˚F.

Grease a 9×9-inch baking pan with butter. Line the baking pan with parchment paper, trimming the edges to be even with the pan.

Place the chocolate in a microwave-safe bowl and microwave in 30 second intervals, stirring after each, until the chocolate is melted.

In a large bowl, use a hand mixer to beat the melted chocolate and melted butter until combined. Add the sugar and beat until combined.

Add the eggs and vanilla extract and beat until combined.

Add in the flour and a pinch of kosher salt, and carefully beat until just combined, making sure to not over beat the batter.

Add the walnuts and fold in with a spatula until just combined, making sure not to over mix.

Pour the brownie batter into the prepared baking pan and smooth out the top with the spatula.

Place the baking pan in the middle of the third rack from the bottom. Bake for 25 minutes, until the top is crinkly. These are barely-baked, fudgy brownies. Do not use a toothpick to test, as they will come out with batter on them. The brownies will set as they rest.

Cool for 5 minutes at room temperature, then sprinkle with flaky sea salt.
Cool to room temperature. Carefully lift the brownie up from the tray with the parchment paper and transfer to a cutting board. Cut the brownies into 1½ x 1½-inch squares, creating 16 brownies.

Edited by Claire Nolan

Special thanks to Heleen Heyning and Daniel Hollis