Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.
Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides to make removal easier after baking.
In a medium saucepan, combine the cubed butter and chopped unsweetened chocolate. Melt them together over low heat, stirring frequently until the mixture is smooth. Remove from heat and allow it to cool slightly.
Once the chocolate mixture has cooled, whisk in the sugar until fully combined. Then add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
If you’re using nuts or roasted cocoa nibs, fold them into the batter now. This adds a delightful crunch and an extra layer of flavor.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan for about 10 minutes. Use the parchment overhang to lift them out of the pan, then let them cool completely on a wire rack before cutting into squares.
