It’s no secret that homemade brownies are way better than boxed versions and I love finding new, easy recipes so that I can enjoy homemade brownies with not much more work than making a recipe from a box.
1 and 1/2 sticks unsalted butter
2 ounces unsweetened or semi-sweet chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
1 cup granulated sugar
1 cup light or dark brown sugar
3 large eggs
1 and 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt
Preheat oven to 350°F.
Line an 8×8 inch or 9×9 inch square baking pan with foil; generously butter or grease the foil.
In a large saucepan set over low heat, melt the butter and unsweetened chocolate. Stir occasionally until completely combined and smooth.
Transfer the batter into the prepared baking pan and smooth the surface using a spatula. Evenly sprinkle the sea salt over the top of the batter. Using a spatula or knife, swirl the salt into the brownie batter.
Bake the brownies in the center rack of the oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.
Remove the brownies and set on a wire rack to cool for at least 1 hour. Cover the pan with plastic wrap and set in the refrigerator to cool for an additional hour.
After the brownies have been chilled, cut them into 16 squares (or desired size squares) and serve at room temperature.