• 1/2 cup (115 g) unsalted butter, cut into pieces

• 3/4 cup (135 g) 64% dark chocolate chips (plus more for topping)

• 3/4 cup (150 g) granulated sugar

• 1/4 cup (50 g) brown sugar (light or dark)

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup (65 g) all-purpose flour

• 1/4 cup (25 g) unsweetened cocoa powder

• 1/4 tsp salt

Optional Add-ins:

• 1/2 cup (50 g) chopped walnuts or pecans

• Flaky sea salt for sprinkling on top

Here are the basic steps to make small batch of 12 brownies.

1. Preheat oven to 175°C / 350°F.
   Line an 8x8 inch (20x20 cm) square baking pan with parchment paper or lightly grease it.

2. Melt butter and chocolate chips together in a heatproof bowl over a pan of simmering water (double boiler method), stirring until smooth.
   Alternatively, microwave in 20-second bursts, stirring in between.

3. Remove from heat, stir in the granulated sugar and brown sugar while mixture is still warm.

4. Whisk in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

5. Sift in the flour, cocoa powder, and salt. Stir with a spatula just until no flour streaks remain.
   (Do not overmix — that can lead to cakier brownies.)

6. Fold in a handful of extra chocolate chips or chopped nuts, if using.

7. Pour batter into the prepared pan. Smooth the top and sprinkle with more chocolate chips (and flaky sea salt, if desired).

8. Bake for 25–30 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).
   For fudgier brownies, aim for the shorter time.

9. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
   Cut into squares once fully cooled (or slightly warm, if you like molten centers!).

10. Share your results!

    Tag us @carartisanchocolate on Instagram with your final product.