Brownies

Serves 1
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Directions

  1. 1Cook butter to brown it, releasing excess water and concentrating fat.
  2. 2Cook butter to brown it, releasing excess water and concentrating fat.
  3. 3Cook butter to brown it, releasing excess water and concentrating fat.
  4. 4Melt 140 grams of chocolate baking bar into the brown butter on low heat.
  5. 5Melt 140 grams of chocolate baking bar into the brown butter on low heat.
  6. 6Melt 140 grams of chocolate baking bar into the brown butter on low heat.
  7. 7Add 42 grams of cocoa powder and 3 grams of espresso powder to the chocolate mixture and whisk together on low heat for a double bloom.
  8. 8Add 42 grams of cocoa powder and 3 grams of espresso powder to the chocolate mixture and whisk together on low heat for a double bloom.
  9. 9Add 42 grams of cocoa powder and 3 grams of espresso powder to the chocolate mixture and whisk together on low heat for a double bloom.
  10. 10After cooling for 5 minutes, pour the mixture into a large bowl.
  11. 11After cooling for 5 minutes, pour the mixture into a large bowl.
  12. 12After cooling for 5 minutes, pour the mixture into a large bowl.
  13. 13Coat 255 grams of chocolate chips with a small amount of flour and 1 gram of sea salt. Reserve some for the top.
  14. 14Coat 255 grams of chocolate chips with a small amount of flour and 1 gram of sea salt. Reserve some for the top.
  15. 15Coat 255 grams of chocolate chips with a small amount of flour and 1 gram of sea salt. Reserve some for the top.
  16. 16Add 400 grams of granulated sugar to the chocolate mixture and mix vigorously for 1 minute.
  17. 17Add 400 grams of granulated sugar to the chocolate mixture and mix vigorously for 1 minute.
  18. 18Add 400 grams of granulated sugar to the chocolate mixture and mix vigorously for 1 minute.
  19. 19Add 3 eggs, one egg yolk, and 10 grams of vanilla extract.
  20. 20Add 3 eggs, one egg yolk, and 10 grams of vanilla extract.
  21. 21Add 3 eggs, one egg yolk, and 10 grams of vanilla extract.
  22. 22Mix hard until the batter is pale, thick, and forms a ribbon.
  23. 23Mix hard until the batter is pale, thick, and forms a ribbon.
  24. 24Mix hard until the batter is pale, thick, and forms a ribbon.
  25. 25Fold in 20 grams of all-purpose flour, 6 grams of salt, and 2 grams of baking powder until just combined; do not overmix.
  26. 26Fold in 20 grams of all-purpose flour, 6 grams of salt, and 2 grams of baking powder until just combined; do not overmix.
  27. 27Fold in 20 grams of all-purpose flour, 6 grams of salt, and 2 grams of baking powder until just combined; do not overmix.
  28. 28Fold in the coated chocolate chips, saving a little for the top.
  29. 29Fold in the coated chocolate chips, saving a little for the top.
  30. 30Fold in the coated chocolate chips, saving a little for the top.
  31. 31Rest the batter for 20-30 minutes to allow starch granules to hydrate.
  32. 32Rest the batter for 20-30 minutes to allow starch granules to hydrate.
  33. 33Rest the batter for 20-30 minutes to allow starch granules to hydrate.
  34. 34Pour the batter into a parchment-lined baking pan.
  35. 35Pour the batter into a parchment-lined baking pan.
  36. 36Pour the batter into a parchment-lined baking pan.
  37. 37Pour the reserved chocolate chips on top.
  38. 38Pour the reserved chocolate chips on top.
  39. 39Pour the reserved chocolate chips on top.
  40. 40Bake at 350°F (175°C) for 20 to 26 minutes, pulling when the center looks underdone.
  41. 41Bake at 350°F (175°C) for 20 to 26 minutes, pulling when the center looks underdone.
  42. 42Bake at 350°F (175°C) for 20 to 26 minutes, pulling when the center looks underdone.

Ingredients

  • 170 g unsalted butter
  • 170 g unsalted butter
  • 170 g unsalted butter
  • 140 g chocolate baking bar
  • 140 g chocolate baking bar
  • 140 g chocolate baking bar
  • 400 g granulated sugar
  • 400 g granulated sugar
  • 400 g granulated sugar
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 10 g vanilla extract
  • 10 g vanilla extract
  • 10 g vanilla extract
  • 42 g cocoa powder
  • 42 g cocoa powder
  • 42 g cocoa powder
  • 3 g espresso powder
  • 3 g espresso powder
  • 3 g espresso powder
  • 120 g all-purpose flour
  • 120 g all-purpose flour
  • 120 g all-purpose flour
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 2 g baking powder
  • 2 g baking powder
  • 2 g baking powder
  • 255 g semi-sweet chocolate chips
  • 255 g semi-sweet chocolate chips
  • 255 g semi-sweet chocolate chips

Equipment

baking panlarge bowl

Tips

  • Browning butter concentrates the fat and adds a nutty caramel note.
  • Melting real chocolate adds cocoa butter for a silkier, fudgier brownie.
  • Heating cocoa and espresso powder on low heat amplifies their flavors.
  • Coating chocolate chips with flour and salt helps suspend them in the batter.
  • Resting the batter allows starch granules to hydrate, resulting in a more uniform crumb structure and increased chewiness.
  • Do not overmix the brownie batter.