# Fudgy Brownies

A recipe for rich, fudgy, and incredibly delicious brownies with a shiny, crackly top.

- Total time: 35 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Set your oven to 350 degrees Fahrenheit.
2. Cube 1 cup (226 grams) of butter and place it in a large bowl.
3. Melt the butter in the microwave in 20-second bursts, stirring in between, until nice and melty.
4. Add 3/4 cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
5. Add 2 cups (400 grams) of granulated sugar.
6. Optionally, add 1 teaspoon of instant espresso to amp up the chocolate flavor.
7. Whisk vigorously to combine the ingredients and dissolve the sugar for a crackly top.
8. Add 3 large room temperature eggs.
9. Add 1 tablespoon (15 ml) of vanilla.
10. Add 1 full teaspoon of sea salt.
11. Whisk again until the sugar dissolves and the mixture becomes smooth and velvety.
12. Chop 270 grams (1.5 cups) of semi-sweet or bittersweet chocolate.
13. Reserve a handful of chopped chocolate for sprinkling on top.
14. Add a scant 1 cup (120 grams) of all-purpose flour to the mixture.
15. Add the remaining chopped chocolate to the batter.
16. Gently fold the batter with a spatula until the flour disappears, avoiding overmixing.
17. Scrape down the sides of the bowl to ensure everything is mixed.
18. Cut 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.
19. Transfer the batter into the prepared pan.
20. Smooth the batter into an even layer.
21. Optionally, sprinkle the reserved chopped chocolate and flaked sea salt on top.
22. Bake in the preheated oven at 350 degrees Fahrenheit for 35 to 40 minutes, depending on desired fudginess.
23. Once baked, remove from the oven and cool completely.
24. Cut into squares and enjoy.

## Equipment

- large bowl
- sifter
- whisk
- hand mixer (optional)
- spatula
- parchment paper
- baking 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.

## Source

- Original video: https://www.youtube.com/watch?v=X9hKRIQ3uxc
- Recipe page: https://www.cliprecipe.com/recipe/1b941013-7c78-41b6-a64d-efb1f95173ca
- Extracted: 2026-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt