1-First Step: Prepare your oven and pan. Preheat your oven to 350°F (175°C). It is crucial that the oven is fully hot before the batter goes in to ensure the rise and texture set correctly. While the oven heats, line an 8×8-inch baking pan with parchment paper. Leave a little overhang on the sides to act as a sling; this makes lifting the brownies out later incredibly easy and prevents sticking. Lightly grease the parchment with a little butter or cooking spray for extra insurance.

2-Second Step: Melt the butter and chocolate. Chop the 8 oz of semisweet chocolate into small, even pieces. This helps it melt uniformly and prevents scorching. Place the chocolate and 1 cup of unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each burst, until the mixture is smooth and glossy. Be patient and do not rush this step by blasting it on high heat; burned chocolate can ruin the batch. Once melted, set it aside to cool slightly. You want it warm but not piping hot when you add the eggs later.

3-Third Step: Mix the wet ingredients. In a large mixing bowl, whisk together the 2 cups of granulated sugar and the warm chocolate-butter mixture. Stir until the sugar has mostly dissolved into the chocolate. Next, add the 4 large eggs one at a time, whisking well after each addition. This step builds the structure of the brownie. Add the 1 tsp of vanilla extract and a pinch of salt now. The mixture should look thick, glossy, and smooth. If you are looking for more simple desserts with similar techniques, check out our other recipes.

4-Fourth Step: Fold in the dry ingredients. Sift the 1/2 cup of all-purpose flour and 1/2 cup of cocoa powder into the wet mixture. Using a spatula, fold the dry ingredients in gently. You want to mix just until you no longer see streaks of white flour. Overmixing at this stage develops gluten, which leads to a tough, bread-like texture rather than a tender, fudgy one. The batter will be very thick, which is exactly what you want for chewy fudge brownies.

5-Fifth Step: Bake to perfection. Pour the batter into your prepared pan and use the spatula to smooth the top into an even layer. Bake in the preheated oven for 25 to 30 minutes. Start checking at the 25-minute mark. The edges should be set and slightly puffy, while the center should still look slightly soft and jiggly. A toothpick inserted into the center should come out with moist crumbs, not wet batter, but certainly not clean. Remember, the residual heat will continue to cook the brownies as they cool, so underbaking slightly is key to that dense texture.

6-Final Step: Cooling and serving. Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan. This is the hardest part because the smell is amazing, but cutting them while warm will result in a messy, gooey mess. Once cool, use the parchment paper overhang to lift the block out of the pan. Use a sharp knife to slice them into squares. For clean cuts, wipe the knife off with a damp cloth between slices. Serve them plain or with a dusting of powdered sugar.