# Brownies

This recipe uses five techniques to create chewy, fudgy brownies: brown butter, a dual chocolate fat base, a double bloom for cocoa and espresso, coated chocolate chips, and a batter rest.

- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- baking pan
- large 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.

## Source

- Original video: https://www.facebook.com/share/v/193rSLxxze/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/6c360687-5eec-44f6-b6c5-c77458cd4ace
- Extracted: 2026-06-23

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