1-Preheat and Prepare Pan: Set your oven to 325°F (162-163°C). Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly grease the pan if desired. For a thicker brownie, use a 9×9-inch pan and double the ingredients.

2-Melt Butter and Optional Chocolate Chips: In a medium saucepan or heatproof bowl, melt 10 tablespoons (145g) unsalted butter over medium-low heat, stirring frequently until smooth but not browned. Add chocolate chips if you like extra richness. Remove from heat.

3-Mix Sugar and Cocoa: While the butter is warm, stir in 1¼ cups (250g) granulated sugar, ¾ cup plus 2 tablespoons (75g) unsweetened cocoa powder, 1 teaspoon vanilla extract, and ¼ teaspoon fine sea salt. The mixture might look slightly gritty this is normal. Let it cool for 5 to 10 minutes until warm but not hot.

4-Add Eggs: Add 2 large cold eggs (or 3 large room temperature eggs) one at a time, stirring vigorously after each until smooth and shiny. For a shiny crackly top, whisk eggs and sugar separately before combining with the butter mixture.

5-Incorporate Flour and Optional Additions: Gradually fold in ½ cup (65g) all-purpose flour and optional ingredients like ½ teaspoon baking powder or espresso powder if used. Beat or fold gently about 40 to 50 strokes until the batter thickens and pulls away slightly from the sides. Avoid overmixing to prevent cakey brownies.

6-Add Nuts or Chips: Fold in ⅔ cup (80g) chopped walnuts, pecans, or chocolate chips if desired for extra texture and flavor.

7-Smooth Batter and Bake: Evenly spread the thick batter into the prepared pan, pressing to the corners. Bake 20 to 30 minutes for an 8-inch pan (longer if larger pan or additional ingredients). The brownies are done when edges appear dry, the top is shiny with thin crackly crust, and the center is slightly underbaked check by toothpick leaving moist crumbs or a lightly soft center when pressed.

8-Cool and Slice: Remove from oven and cool completely on a wire rack. Gently tap the pan to settle the brownies evenly. For cleaner slices, chill in the refrigerator 1 to 2 hours or at least 20 minutes. Use a warm knife for neat cuts.