Dark Chocolate Brownies for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
2. Melt the butter and chopped dark chocolate together in a microwave-safe bowl in 30-second bursts until smooth.
3. Whisk the granulated and brown sugars into the hot chocolate mixture until combined.
4. Add the eggs one at a time, whisking vigorously after each addition. Once all eggs are added, whisk for an additional 2 minutes until the batter is pale and slightly thickened.
5. Stir in the vanilla extract and fine sea salt.
6. Sift the all-purpose flour and Dutch-processed cocoa powder into the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet batter until no streaks of flour remain.
7. Pour the batter into the prepared pan, smooth the top, and sprinkle with flaky sea salt if desired.
8. Bake for 25–30 minutes. The brownies are done when a toothpick inserted 2 inches from the edge comes out clean and one inserted in the center comes out with a few moist crumbs.