• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), grease a 8x8” (20x20 cm) baking dish, set aside.

Brown the Butter

• Cut butter into ½ “cubes.
• Put butter in a thick-bottomed pan (preferably in an even layer).
• Cook over medium heat, stirring occasionally,
• First, the butter will melt.
• Then, it will begin to foam on top and start bubbling.
• Next, it will start turning light brown with light brown flecks.
• Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.

Make the Brownies

• As soon as the butter is done browning, remove the pan from the heat, add the semisweet chocolate and whisk until smooth. Set the mixture aside to cool.
• In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
• Add sugar and beat for an additional 1 minute, until sugar is dissolved.
• Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
• Then, add the flour, cocoa powder and salt and mix on medium speed until just incorporated and there are no lumps.
• Stir in chocolate chips or other mix-ins by hand (if desired).

Bake, Cool and Serve

• Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25 to 30 minutes.**
• Place brownie pan on a wire cooling rack to cool completely, sprinkling the top with flaky sea salt as soon as they come out of the oven.
• Cut into squares and serve.