Rich Double Chocolate Brownies

1.Preheat your oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, leaving an overhang for easy removal.

2.In a heatproof bowl set over a pot of simmering water, melt the chopped dark chocolate and butter together, stirring occasionally until smooth and glossy. Remove from heat and let cool for 5 minutes.

3.Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until fully combined and slightly thickened.

4.Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract until the mixture is shiny and cohesive.

5.Sift together the flour, cocoa powder, and fine sea salt in a separate bowl. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.

6.Fold in the dark chocolate chips or chunks until evenly distributed throughout the batter.

7.Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

8.Bake for 28–32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

9.Remove from the oven and, if desired, sprinkle with flaky sea salt while still warm. Let cool completely in the pan on a wire rack before lifting out and cutting into squares.

10.For clean edges, wipe the knife between cuts. Store brownies in an airtight container at room temperature for up to 4 days.