Directions
- 1Set your oven to 350 degrees Fahrenheit.
- 2Cube 1 cup (226 grams) of butter and place it in a large bowl.
- 3Melt the butter in the microwave in 20-second bursts, stirring in between, until nice and melty.
- 4Add 3/4 cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
- 5Add 2 cups (400 grams) of granulated sugar.
- 6Optionally, add 1 teaspoon of instant espresso to amp up the chocolate flavor.
- 7Whisk vigorously to combine the ingredients and dissolve the sugar for a crackly top.
- 8Add 3 large room temperature eggs.
- 9Add 1 tablespoon (15 ml) of vanilla.
- 10Add 1 full teaspoon of sea salt.
- 11Whisk again until the sugar dissolves and the mixture becomes smooth and velvety.
- 12Chop 270 grams (1.5 cups) of semi-sweet or bittersweet chocolate.
- 13Reserve a handful of chopped chocolate for sprinkling on top.
- 14Add a scant 1 cup (120 grams) of all-purpose flour to the mixture.
- 15Add the remaining chopped chocolate to the batter.
- 16Gently fold the batter with a spatula until the flour disappears, avoiding overmixing.
- 17Scrape down the sides of the bowl to ensure everything is mixed.
- 18Cut and fold a piece of parchment paper to fit perfectly inside your baking pan, and butter the sides of the pan to hold the parchment in place.
- 19Transfer the batter into the prepared pan.
- 20Smooth the batter into an even layer.
- 21Optionally, sprinkle the reserved chopped chocolate and flaked sea salt on top.
- 22Bake in the preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, depending on desired fudginess.
- 23Once baked, remove from the oven and cool completely.
- 24Cut into squares and enjoy.
Ingredients
- 1 cup butter, cubed
- 0.75 cup Dutch processed cocoa powder
- 2 cups granulated sugar
- 1 tsp instant espresso
- 3 large room temperature eggs
- 1 tbsp vanilla
- 1 tsp sea salt
- 270 grams semi-sweet or bittersweet chocolate, chopped
- 1 cup all-purpose flour
- flaked sea salt
Equipment
large bowlsifterwhiskhand mixer (optional)spatulaparchment paperbaking pan
Tips
- Whisk the sugar a lot to dissolve it and get a super smooth, crackly top.
- Do not overmix once the flour is added to maintain a fudgy consistency.
- Use European style butter for less water and less chance of exploding in the microwave.
- For a melty lava cake texture, bake for less time.
- For a more set up but still dense and fudgy brownie, bake for more time.
- A skewer inserted in the center should come out with a few crumbs for a cakey brownie and with a lot of crumbs for a fudgy brownie.
- Line the baking pan with parchment paper and butter the sides to prevent sticking.
- If concerned about caffeine, use decaf instant espresso.
- If using iodized table salt, it will be a bit harsher than sea salt.
- Break eggs into a separate bowl first if concerned about shells.
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