servings 48 brownies

active time 25 minutes

total time 1 1/4 hours


6 ounces unsweetened chocolate (100 percent cacao), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
3 cups sugar
6 large eggs
1 tablespoon pure vanilla extract
1 teaspoon fine sea salt
1/2 cup unsweetened cocoa powder (any type, as long as it’s unsweetened)
1 cup all-purpose flour
Maldon sea salt, if desired
EQUIPMENT: an 18- by 13-inch rimmed baking sheet (a.k.a. half-sheet pan)


Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.

Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.

Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.

Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.

Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Yes, do it.  It was an accident that resulted in the fudgy part of the brownies.  Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.

Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.

Brownies are best when made 1 day ahead and left uncut at room temperature, but they will still be insanely delicious if made and consumed the same day.

Brownies keep 5 days, well wrapped in a cookie tin or plastic container, but I doubt there will be any left by then.