Kate's Impossibly Fudgy Brownies with Chile and Sea Salt

1. Preheat Oven and Prepare Baking Sheet

Start by preheating your oven to 350°F. Line a 9 × 13-inch baking sheet with parchment paper to ensure your brownies will release effortlessly later.

2. Melt Chocolate and Butter

In a microwave or using a double boiler, melt the butter and chopped unsweetened chocolate together. Stir the mixture until it's smooth and glossy, as this forms the rich base of your brownies.

3. Combine Dry Ingredients

In a separate bowl, combine the flour, kosher salt, and cayenne. This dry mixture will balance the sweetness and add a gentle warmth to your brownies.

4. Mix Chocolate Base

Now, take the melted chocolate mixture and whisk in the cocoa powder and sugar. The cocoa deepens the chocolate flavor, while the sugar sweetens the deal. Once smooth, whisk in the lightly beaten eggs and vanilla extract. The eggs will emulsify the batter, creating a luxurious, fudgy texture.

5. Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the chocolate base using a spatula. Careful folding ensures your brownies remain fudgy, with no traces of flour lumps.

6. Bake

Transfer the smooth batter into your prepared baking sheet, spreading it evenly. Bake the brownies for 25 to 30 minutes. You'll know they're ready when the edges start to pull away from the sides of the pan and the top looks set and shiny.

7. Cool and Sprinkle with Salt

Once baked, let the brownies cool completely in the pan. Sprinkle a generous amount of Maldon salt over the top for that perfect balance of sweet and salty. Once cooled, cut into 24 lovely 2-inch squares and enjoy the depth of flavors and textures.