A flourless brownie with a tight crumb and a fudgy center: a straight emulsion of butter, sugar, eggs, and cocoa for dense, deep chocolate. Baked just enough to set the edges while keeping the middle moist. Dark, sticky, and serious.
Preheat the oven to 175°C. Line a small rectangular pan with parchment paper, leaving overhang so you can lift the brownie out later.
Melt the unsalted butter in a bowl in short microwave bursts, until liquid but not boiling. Add the sugar and whisk for 1 minute, until the mixture looks glossy and heavy.
Add the eggs one at a time, whisking well after each addition. Add the vanilla essence and whisk for 45 more seconds, until the base looks thick and even.
Sift the cocoa powder and salt
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the batter to the pan and smooth the top. Bake for 18 to 22 minutes, until the edges are set and the center still jiggles slightly when the pan is moved.
Let the brownie rest in the pan for 10 minutes before cutting. For cleaner slices, cool it longer; for a stickier center, serve it slightly warm.
