One-Bowl Fudgy Brownies As Made By Alexis Deboschnek

Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking pan with nonstick spray. Line the pan with parchment paper.

Place the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.

Add melted butter to the bowl with the chocolate and beat with an electric hand mixer on medium speed until just combined. Add the sugar and beat until combined. Add the vanilla and eggs and beat until incorporated. Add a pinch of kosher salt and the flour and mix on low speed until just combined, making sure not to overmix.

Add the walnuts, if using, and fold in with a rubber spatula until just incorporated.

Pour the brownie batter into the prepared pan and smooth the top with the spatula.

Place the baking pan on the center oven rack. Bake for 25 minutes, until the top is crinkly. These are barely baked, fudgy brownies. Do not use a toothpick to test, as it will come out with batter on it. The brownies will set as they rest.

Let the brownies cool for 5 minutes, then sprinkle with flaky sea salt. Continue cooling until the brownies are room temperature, about 30 minutes.

Carefully use the parchment paper to lift the brownies from the pan and transfer to a cutting board. Slice into 12 squares.

Enjoy!