Believe me, this is the elusive, perfect  brownie.  It is fudgy, chewy, and has a bold chocolate flavor.  I tried so many recipes, and finally hit the jackpot.  After they cool completely, I like to cut them into small squares and freeze them.  It seems to improve the texture, although my husband likes eating them frozen.

3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 – 1/2 t. instant espresso powder (optional)
1  c.  (200 g.) granulated sugar
2 large eggs
1 t. vanilla extract
1/2 teaspoon flaky sea salt
2/3 c. (85 grams) all-purpose flour
1/2 c. chopped pecans or walnuts

Finishing salt like Fleur de sel

Heat oven to 350°F.
Cut out a piece of parchment paper 8″ width
Spray the pan with nonstick cooking spray, then insert the parchment (it will extend over 2 sides) and spray that also

In a large heatproof bowl, microwave chocolate and butter in 30-second intervals on high, stirring between each interval just until chocolate is melted (may take 2 times)
Whisk butter and chocolate until smooth, and whisk in espresso powder, if using
Whisk in sugar, then eggs, one at a time, then vanilla and salt
Stir in flour and nuts with a spoon  and scrape batter into prepared pan, spreading until even
Bake about 27 minutes, or until a toothpick inserted into the center comes out batter-free

Let cool for 10 minutes, then turn out to cooling rack to cool completely
Cut into small squares, then freeze on a baking sheet; once frozen, toss into a freezer ziploc bag

 

Adapted from Smitten Kitchen

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