Best Ever Brownies

I sometimes think of this blog as a recipe book of sorts; a place where I photograph and write down each of my favorite recipes, and detail why they’re my favorite. It’s true! Whenever I discover a brilliant new recipe or want to remember a good ol’ favorite, this is where they go.
And now, here’s yet another one that needs to be added: this absurdly simple, but virtually perfect brownie recipe, which, upon discovering and immediately trying, yielded the brownies I’d always dreamed of. Crackly edges, a fudgy, not-too-sweet middle and a simple, slightly complex flavor from the combination of cocoa + chocolate all add up to a brownie that’s a wonderful little dessert, afternoon treat, or midnight snack. You decide.

• 3 ounces bittersweet chocolate, chopped or in chunks
• 1 stick unsalted butter
• 1 1/3 cups granulated sugar
• 2 teaspoons dutch cocoa
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 2/3 cup  all-purpose flour

1. Heat oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Spray it with a nonstick cooking spray.
2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until mostly smooth. Off the heat, stir until completely smooth and fully melted.
3. Whisk in cocoa, sugar, then eggs, one at a time, then vanilla and salt.
4. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
5. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
6. Let cool and cut into desired size.