Everyone’s favorites: Dark-Chocolate Brownies

• 1 stick unsalted butter, cut into tablespoons, plus more for pan
• 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 3 large eggs, room temperature
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon coarse salt
• 3/4 cup spelt flour

DIRECTIONS

1. Step 1Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
2. Step 2Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
3. Step 3Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.

• PREP: 20 MINS / TOTAL TIME: 2 HOURS
• YIELD: Makes 16