Step 1
Preheat oven to 350°F (177°C). Lightly grease and line an 8-inch square baking pan with parchment paper. Leave about an inch of overhang on the sides for easy unmolding.
Step 2
In a large heatproof bowl, combine the unsweetened chocolate with the butter.
Step 3
Fill a large saucepan with about 2 inches of water and place onto stove. Bring to a boil; reduce heat to low. Fit the bowl of chocolate and butter over the just-simmering water, ensuring the bottom of the bowl does not touch the water. Stir with a heatproof spatula until melted (see Chef’s Tips); stir constantly to prevent the chocolate from burning. Remove bowl from heat and wipe any condensation from the bottom of the bowl with a kitchen towel. Allow chocolate mixture to cool slightly; 10 minutes.
Step 4
In a medium bowl, whisk together the flour, cocoa powder, and salt until no lumps remain. Set aside.
Step 5
Whisk the Redpath® Dark Brown Sugar into the warm chocolate mixture. Whisk in the eggs one at a time. Add and whisk in the vanilla extract.
Step 6
With a large rubber spatula, fold in the dry ingredients until no streaks of flour remain.
Step 7
Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
Step 8
Place into the preheated oven and bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs.
Step 9
If desired, sprinkle the top with flaky sea salt. Allow to cool completely on a wire cooling rack. Remove from pan, and cut into bars.
Step 10
Store completely cooled brownies in an airtight container layered between parchment paper for 2 days at room temperature, up to 5 days in the fridge, or up to 2 months in the freezer (see Chef’s Tips).
*Do not allow the water to boil under the bowl of chocolate. Chocolate burns easily, so it is always best to melt the chocolate slowly on low heat.
*If desired, you can add about ½ to 1 cup of toasted nuts (walnuts, pecans, almonds, etc) while folding in the dry ingredients. Or, sprinkle the nuts over the surface of the brownies just before baking.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the final product may be lighter in colour, and with a less complex and earthy flavour.
