Brownies

• 85 g unsweetened chocolate, roughly chopped
• 115 grams butter, plus extra for pan
• 3,1 dl (265 grams) sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla
• 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
• 1,6 dl (85 grams) flour

1. Heat oven to 175°C. Line a baking pan with parchment, extending it up two sides. Butter the parchment or foil or spray it with a nonstick cooking spray.

2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each.

3. 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.

4. 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.

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