Classic Brownies

Step 1

Preheat oven to 350°F (177°C). Lightly grease and line an 8-inch square baking pan with parchment paper. Leave about an inch of overhang on the sides for easy unmolding.

Step 2

In a large heatproof bowl, combine the unsweetened chocolate with the butter.

Step 3

Fill a large saucepan with about 2 inches of water and place onto stove. Bring to a boil; reduce heat to low. Fit the bowl of chocolate and butter over the just-simmering water, ensuring the bottom of the bowl does not touch the water. Stir with a heatproof spatula until melted (see Chef’s Tips); stir constantly to prevent the chocolate from burning. Remove bowl from heat and wipe any condensation from the bottom of the bowl with a kitchen towel. Allow chocolate mixture to cool slightly; 10 minutes.

Step 4

In a medium bowl, whisk together the flour, cocoa powder, and salt until no lumps remain. Set aside.

Step 5

Whisk the Redpath® Dark Brown Sugar into the warm chocolate mixture. Whisk in the eggs one at a time. Add and whisk in the vanilla extract.

Step 6

With a large rubber spatula, fold in the dry ingredients until no streaks of flour remain.

Step 7

Transfer the batter to the prepared pan and smooth the top with a small offset spatula.

Step 8

Place into the preheated oven and bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs.

Step 9

If desired, sprinkle the top with flaky sea salt. Allow to cool completely on a wire cooling rack. Remove from pan, and cut into bars.

Step 10

Store completely cooled brownies in an airtight container layered between parchment paper for 2 days at room temperature, up to 5 days in the fridge, or up to 2 months in the freezer (see Chef’s Tips).

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