For the Small Batch Better-Than-Supernatural Fudge Brownie Recipe
2ounces(or 57 grams) dark chocolate, from whole feves/baking discs, chocolate chips, or a bar chopped into 1- to 2-inch pieces
4Tablespoons(2 ounces or 57 grams) unsalted OR salted butter
1teaspoonDutch-processed OR natural unsweetened cocoa powder
¼cuptightly packed (1.85 ounces or 52 grams) light OR dark brown sugar
¼cup(1.75 ounces or 50 grams) granulated sugar
½teaspoonpure vanilla extract
¼cup(1.15 ounces or 33 grams) all-purpose flour
For the Small Batch Better-Than-Supernatural Fudge Brownies
Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
Place the chocolate, butter, and cocoa powder in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool slightly while you prep the other ingredients.
In a medium bowl, whisk together the sugars, egg, and vanilla. Slowly pour in the chocolate mixture while whisking. Continue whisking while smooth, about 1 minute. Sprinkle the flour and salt over the batter all at once and use a rubber spatula to mix until just combined.
Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle the batter with chocolate chips. Bake for 22 to 24 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Follow the instructions in the baker's notes to slice into 8 petite brownie squares, or 2 large bakery-style brownies. Garnish with flaky salt and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.