Serves 1
Directions
- 1Cook butter to brown it, releasing excess water and concentrating fat.
- 2Melt 140 grams of chocolate baking bar into the brown butter on low heat.
- 3Add 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.
- 4After cooling for 5 minutes, pour the mixture into a large bowl.
- 5Coat 255 grams of chocolate chips with a small amount of flour and 1 gram of sea salt. Reserve some for the top.
- 6Add 400 grams of granulated sugar to the chocolate mixture and mix vigorously for 1 minute.
- 7Add 3 eggs, one egg yolk, and 10 grams of vanilla extract.
- 8Mix hard until the batter is pale, thick, and forms a ribbon.
- 9Fold in 20 grams of all-purpose flour, 6 grams of salt, and 2 grams of baking powder until just combined; do not overmix.
- 10Fold in the coated chocolate chips, saving a little for the top.
- 11Rest the batter for 20-30 minutes to allow starch granules to hydrate.
- 12Pour the batter into a parchment-lined baking pan.
- 13Pour the reserved chocolate chips on top.
- 14Bake at 350°F (175°C) for 20 to 26 minutes, pulling when the center looks underdone.
Ingredients
- 170 g unsalted butter
- 140 g chocolate baking bar
- 400 g granulated sugar
- 3 large eggs
- 1 egg yolk
- 10 g vanilla extract
- 42 g cocoa powder
- 3 g espresso powder
- 120 g all-purpose flour
- 6 g salt
- 2 g baking powder
- 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.
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