Fudgy Brownies

35 mins
Serves 1
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Directions

  1. 1Set your oven to 350 degrees Fahrenheit.
  2. 2Set your oven to 350 degrees Fahrenheit.
  3. 3Set your oven to 350 degrees Fahrenheit.
  4. 4Cube 1 cup (226 grams) of butter and place it in a large bowl.
  5. 5Cube 1 cup (226 grams) of butter and place it in a large bowl.
  6. 6Cube 1 cup (226 grams) of butter and place it in a large bowl.
  7. 7Melt the butter in the microwave in 20-second bursts, stirring in between, until nice and melty.
  8. 8Melt the butter in the microwave in 20-second bursts, stirring in between, until nice and melty.
  9. 9Melt the butter in the microwave in 20-second bursts, stirring in between, until nice and melty.
  10. 10Add 3/4 cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
  11. 11Add 3/4 cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
  12. 12Add 3/4 cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
  13. 13Add 2 cups (400 grams) of granulated sugar.
  14. 14Add 2 cups (400 grams) of granulated sugar.
  15. 15Add 2 cups (400 grams) of granulated sugar.
  16. 16Optionally, add 1 teaspoon of instant espresso to amp up the chocolate flavor.
  17. 17Optionally, add 1 teaspoon of instant espresso to amp up the chocolate flavor.
  18. 18Optionally, add 1 teaspoon of instant espresso to amp up the chocolate flavor.
  19. 19Whisk vigorously to combine the ingredients and dissolve the sugar for a crackly top.
  20. 20Whisk vigorously to combine the ingredients and dissolve the sugar for a crackly top.
  21. 21Whisk vigorously to combine the ingredients and dissolve the sugar for a crackly top.
  22. 22Add 3 large room temperature eggs.
  23. 23Add 3 large room temperature eggs.
  24. 24Add 3 large room temperature eggs.
  25. 25Add 1 tablespoon (15 ml) of vanilla.
  26. 26Add 1 tablespoon (15 ml) of vanilla.
  27. 27Add 1 tablespoon (15 ml) of vanilla.
  28. 28Add 1 full teaspoon of sea salt.
  29. 29Add 1 full teaspoon of sea salt.
  30. 30Add 1 full teaspoon of sea salt.
  31. 31Whisk again until the sugar dissolves and the mixture becomes smooth and velvety.
  32. 32Whisk again until the sugar dissolves and the mixture becomes smooth and velvety.
  33. 33Whisk again until the sugar dissolves and the mixture becomes smooth and velvety.
  34. 34Chop 270 grams (1.5 cups) of semi-sweet or bittersweet chocolate.
  35. 35Chop 270 grams (1.5 cups) of semi-sweet or bittersweet chocolate.
  36. 36Chop 270 grams (1.5 cups) of semi-sweet or bittersweet chocolate.
  37. 37Reserve a handful of chopped chocolate for sprinkling on top.
  38. 38Reserve a handful of chopped chocolate for sprinkling on top.
  39. 39Reserve a handful of chopped chocolate for sprinkling on top.
  40. 40Add a scant 1 cup (120 grams) of all-purpose flour to the mixture.
  41. 41Add a scant 1 cup (120 grams) of all-purpose flour to the mixture.
  42. 42Add a scant 1 cup (120 grams) of all-purpose flour to the mixture.
  43. 43Add the remaining chopped chocolate to the batter.
  44. 44Add the remaining chopped chocolate to the batter.
  45. 45Add the remaining chopped chocolate to the batter.
  46. 46Gently fold the batter with a spatula until the flour disappears, avoiding overmixing.
  47. 47Gently fold the batter with a spatula until the flour disappears, avoiding overmixing.
  48. 48Gently fold the batter with a spatula until the flour disappears, avoiding overmixing.
  49. 49Scrape down the sides of the bowl to ensure everything is mixed.
  50. 50Scrape down the sides of the bowl to ensure everything is mixed.
  51. 51Scrape down the sides of the bowl to ensure everything is mixed.
  52. 52Cut 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.
  53. 53Cut 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.
  54. 54Cut 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.
  55. 55Transfer the batter into the prepared pan.
  56. 56Transfer the batter into the prepared pan.
  57. 57Transfer the batter into the prepared pan.
  58. 58Smooth the batter into an even layer.
  59. 59Smooth the batter into an even layer.
  60. 60Smooth the batter into an even layer.
  61. 61Optionally, sprinkle the reserved chopped chocolate and flaked sea salt on top.
  62. 62Optionally, sprinkle the reserved chopped chocolate and flaked sea salt on top.
  63. 63Optionally, sprinkle the reserved chopped chocolate and flaked sea salt on top.
  64. 64Bake in the preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, depending on desired fudginess.
  65. 65Bake in the preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, depending on desired fudginess.
  66. 66Bake in the preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, depending on desired fudginess.
  67. 67Once baked, remove from the oven and cool completely.
  68. 68Once baked, remove from the oven and cool completely.
  69. 69Once baked, remove from the oven and cool completely.
  70. 70Cut into squares and enjoy.
  71. 71Cut into squares and enjoy.
  72. 72Cut into squares and enjoy.

Ingredients

  • 1 cup butter, cubed
  • 1 cup butter, cubed
  • 1 cup butter, cubed
  • 0.75 cup Dutch processed cocoa powder
  • 0.75 cup Dutch processed cocoa powder
  • 0.75 cup Dutch processed cocoa powder
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 1 tsp instant espresso
  • 1 tsp instant espresso
  • 1 tsp instant espresso
  • 3 large room temperature eggs
  • 3 large room temperature eggs
  • 3 large room temperature eggs
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 270 grams semi-sweet or bittersweet chocolate, chopped
  • 270 grams semi-sweet or bittersweet chocolate, chopped
  • 270 grams semi-sweet or bittersweet chocolate, chopped
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • flaked sea salt
  • flaked sea salt
  • 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.
Fudgy Brownies | Clip Recipe