- 10 tablespoons (140 grams) unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 3/4 cup plus 2 tablespoons (85 grams) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs, cold
- 1/2 cup (65 grams) all-purpose flour
- 1 cup (150 grams) whole roasted almonds, roughly chopped
- 1/4 teaspoon coarse or flaky sea salt
See conversion table here
- Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on two opposite sides. This helps when removing the baked brownies from the pan, once cooled.
- Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, and the cocoa powder in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
- Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
- Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
- Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.
- When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Spread evenly in lined pan and scatter the top with chopped almonds and the sea salt.
- Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter).