Anything but Basic Brownies

I love my Best-Ever Brownie frosted with decadent chocolate ganache. but sometimes I want an unfrosted brownie with that signature crackled crust. These are it. Yum. Got milk?

Makes 16 2-inch or 9 2 ½ -inch brownies

Prep time:
Bake time:

1 cup + 2 tbsp unsalted butter (or 2 sticks + 2 tbsp)

1 ¼ cups bittersweet or dark chocolate (finely chopped)

4 large eggs (at room temperature)

1 ¾ cups caster sugar or granulated sugar

1 tsp vanilla extract

½ cup all-purpose flour

¾ cup Dutch-processed cocoa powder

½ tsp salt

Flaky sea salt (for finishing)

Prep the pan: Preheat your oven to 360°F (180°C). Line an 8x8-inch baking pan with parchment paper.

Melt the chocolate and butter: Melt the 1 ¼ cups chopped dark chocolate and 1 cup + 2 tbsp unsalted butter together in a heatproof bowl set over a pot of simmering water, or in the microwave in short 20-second bursts. Stir until completely smooth, then let it cool slightly.

Whip the eggs and sugar: In a large bowl, combine the 4 large eggs, 1 ¾ cups sugar, and 1 tsp vanilla extract. Beat thoroughly with an electric mixer for 3 to 5 minutes until pale, thick, and doubled in volume.

Combine wet ingredients: Pour the slightly cooled chocolate-butter mixture into the whipped eggs and sugar, folding gently until combined.

Add dry ingredients: Sift in the ½ cup all-purpose flour, ¾ cup Dutch-processed cocoa powder, and ½ tsp salt. Fold gently with a spatula until just incorporated.

Bake: Pour into the pan and bake for 25 to 30 minutes until the edges are set and the top has that paper-thin flinty crust. Cool completely before slicing.