Ingredients
1 & 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, chopped
1/4 cup + 2 tablespoons unsweetened cocoa
2 cups granulated sugar
3 large eggs
1 & 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt
Preparation
Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.
Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.
