Directions
- 1Preheat your oven to 350 degrees Fahrenheit.
- 2Cube one cup (226 grams) of butter and melt it in a large bowl, using 20-second bursts in the microwave at 60% power, stirring in between.
- 3Add three quarters of a cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
- 4Add two cups (400 grams) of granulated sugar.
- 5Optionally, add one teaspoon of instant espresso to enhance the chocolate flavor.
- 6Whisk the mixture vigorously for at least a minute to dissolve the sugar, which will create the signature crackly top.
- 7Add three large room temperature eggs, one tablespoon (15 ml) of vanilla, and one full teaspoon of sea salt to the batter.
- 8Whisk the mixture again until the sugar is dissolved and the mixture is smooth and velvety.
- 9Chop 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate.
- 10Measure out a scant one cup (120 grams) of all-purpose flour.
- 11Reserve a handful of the chopped chocolate and add the rest into the batter.
- 12Gently fold in the flour with a spatula until it just disappears, being careful not to overmix. Scrape down the sides of the bowl to ensure everything is combined.
- 13Line your baking pan with parchment paper, securing it with a little butter on the sides of the pan.
- 14Transfer the batter into the prepared pan and smooth it into an even layer.
- 15Optionally, sprinkle the reserved chopped chocolate and some flaked sea salt on top of the batter.
- 16Bake for 35 to 40 minutes at 350 degrees Fahrenheit, adjusting time for desired fudginess (fewer crumbs on a skewer for cakey, more crumbs for fudgy).
- 17Cool the brownies completely before cutting and serving.
Ingredients
- 1 cup butter, cubed
- 226 grams butter, cubed
- 0.75 cup Dutch processed cocoa powder
- 75 grams Dutch processed cocoa powder
- 2 cups granulated sugar
- 400 grams granulated sugar
- 1 teaspoon instant espresso
- 3 large room temperature eggs
- 1 tablespoon vanilla
- 15 ml vanilla
- 1 teaspoon sea salt
- 1.5 cups semi-sweet or bittersweet chocolate, chopped
- 270 grams semi-sweet or bittersweet chocolate, chopped
- 1 cup all-purpose flour
- 120 grams all-purpose flour
Equipment
large bowlsifterwhiskscalehand mixer (optional)spatulaparchment paperbaking pan
Tips
- Use European style butter for less water content and less chance of exploding in the microwave.
- Whisk the sugar vigorously and for a long time to dissolve it, which creates a slick, crackly top on the brownies.
- Do not overmix once the flour is added to maintain a fudgy consistency.
- Use parchment paper with a little butter on the sides of the pan for easy removal.
- For a melty lava cake texture, bake for less time; for a more set-up, dense brownie, bake longer.
- If using natural cocoa powder, the brownies will be slightly less chocolatey and fudgy.
- Adding instant espresso amplifies the chocolate flavor without adding a coffee taste; decaf can be used if concerned about caffeine.
- Break eggs into a separate bowl first if concerned about shells.
- For less sweet brownies, use bittersweet chocolate; for milk chocolate, use milk chocolate.
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