Ingredients
- 1 bar Lindt 90% chocolate (100 grams)
- 1/2 cup butter, plus extra for pan (113 grams)
- 1 1/3 cups soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (200 grams)
- 2 large eggs
- 1 teaspoon powdered vanilla
- 1/2 teaspoon flaky sea salt
- 2/3 cup all-purpose flour (85 grams)
- Optional: walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C).
- Butter the parchment or foil or spray it with a nonstick cooking spray.
- Line an 20 x 20 cm (8×8-inch) square baking pan with parchment paper, extending it up two sides.
- In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits of chocolate remain.
- Remove from the heat, stir until smooth and fully melted. Whisk in sugar, then eggs, one at a time, then vanilla and salt.
- Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
- Let cool and cut into desired size.
- Serve at room temp, cold or even frozen. Enjoy!