Fudgy Brownie Recipe

Preheat the oven to 325F/163C convection and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them).
Place the butter and chocolate in a medium, heat proof bowl and microwave for 1 minute, remove and stir until the chocolate and butter is melted and combined.
170 grams salted butter gets melted, 170 grams semi-sweet chocolate chips (or dark)
In a large bowl, place the granulated sugar, brown sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth.
200 grams granulated sugar, 100 grams light brown sugar lightly packed, 3 large eggs room temperature, 1 tsp vanilla extract, 40 grams Dutch-process cocoa powder spooned and leveled
Add in the melted chocolate and butter and whisk until the mixture is fully combined.
Add in the flour and salt and whisk just until there’s only a few streaks of flour left.
90 grams all-purpose flour spooned and leveled, 1/2 tsp fine sea salt
Spread into the prepared pan and bake for 45ish minutes. The top should be thin and crackly and puffed in the enter.
Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
Allow to cool in the pan for 30-60 minutes. Top with a pinch of sea salt flakes and serve warm or cooled.
pinch sea salt flakes for topping