Ingredients:

  • 5 ounces bittersweet chocolate chips
  • 2 ounces unsweetened chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1¼ cups packed light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon coarse sea salt, plus more for topping
  • 1/4 teaspoon baking soda
  • 1 cup all-purpose flour
  • A small handful of mixed nuts: pecan halves, walnut halves, and roasted hazelnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and place a rack in the upper third. Spray an 8×8-inch square pan with nonstick cooking spray, then line it with parchment paper and lightly spray the parchment as well. Set aside.
  2. In a small heat-proof bowl, combine the bittersweet chocolate chips, unsweetened chocolate, and butter. Create a double boiler by placing this bowl over a pot of simmering water or microwave on medium power (50%) for intervals of 30 seconds until glossy and completely melted. Stir in cocoa powder until smooth.
  3. In a medium bowl, whisk together the eggs and packed light brown sugar until fully combined. Add vanilla extract to this mixture.
  4. Incorporate the melted chocolate mixture into the egg mixture; stir well to combine.
  5. Add sea salt, baking soda, and all-purpose flour to the batter; mix until just combined.
  6. Spoon the brownie batter into your prepared pan and spread evenly. Top generously with your choice of mixed nuts.
  7. Bake in preheated oven for about 30 to 35 minutes or until slightly puffed up, edges look set, nuts are golden brown, and top is no longer glossy.
  8. Remove from oven and allow brownies to cool completely before slicing them out of the pan.