4Cube 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.
5Cube 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.
6Cube 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.
7Add three quarters of a cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
8Add three quarters of a cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
9Add three quarters of a cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
10Add two cups (400 grams) of granulated sugar.
11Add two cups (400 grams) of granulated sugar.
12Add two cups (400 grams) of granulated sugar.
13Optionally, add one teaspoon of instant espresso to enhance the chocolate flavor.
14Optionally, add one teaspoon of instant espresso to enhance the chocolate flavor.
15Optionally, add one teaspoon of instant espresso to enhance the chocolate flavor.
16Whisk the mixture vigorously for at least a minute to dissolve the sugar, which will create the signature crackly top.
17Whisk the mixture vigorously for at least a minute to dissolve the sugar, which will create the signature crackly top.
18Whisk the mixture vigorously for at least a minute to dissolve the sugar, which will create the signature crackly top.
19Add three large room temperature eggs, one tablespoon (15 ml) of vanilla, and one full teaspoon of sea salt to the batter.
20Add three large room temperature eggs, one tablespoon (15 ml) of vanilla, and one full teaspoon of sea salt to the batter.
21Add three large room temperature eggs, one tablespoon (15 ml) of vanilla, and one full teaspoon of sea salt to the batter.
22Whisk the mixture again until the sugar is dissolved and the mixture is smooth and velvety.
23Whisk the mixture again until the sugar is dissolved and the mixture is smooth and velvety.
24Whisk the mixture again until the sugar is dissolved and the mixture is smooth and velvety.
25Chop 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate.
26Chop 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate.
27Chop 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate.
28Measure out a scant one cup (120 grams) of all-purpose flour.
29Measure out a scant one cup (120 grams) of all-purpose flour.
30Measure out a scant one cup (120 grams) of all-purpose flour.
31Reserve a handful of the chopped chocolate and add the rest into the batter.
32Reserve a handful of the chopped chocolate and add the rest into the batter.
33Reserve a handful of the chopped chocolate and add the rest into the batter.
34Gently 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.
35Gently 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.
36Gently 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.
37Line your baking pan with parchment paper, securing it with a little butter on the sides of the pan.
38Line your baking pan with parchment paper, securing it with a little butter on the sides of the pan.
39Line your baking pan with parchment paper, securing it with a little butter on the sides of the pan.
40Transfer the batter into the prepared pan and smooth it into an even layer.
41Transfer the batter into the prepared pan and smooth it into an even layer.
42Transfer the batter into the prepared pan and smooth it into an even layer.
43Optionally, sprinkle the reserved chopped chocolate and some flaked sea salt on top of the batter.
44Optionally, sprinkle the reserved chopped chocolate and some flaked sea salt on top of the batter.
45Optionally, sprinkle the reserved chopped chocolate and some flaked sea salt on top of the batter.
46Bake 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).
47Bake 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).
48Bake 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).
49Cool the brownies completely before cutting and serving.
50Cool the brownies completely before cutting and serving.
51Cool the brownies completely before cutting and serving.
Ingredients
1 cup butter, cubed
1 cup butter, cubed
1 cup butter, cubed
226 grams butter, cubed
226 grams butter, cubed
226 grams butter, cubed
0.75 cup Dutch processed cocoa powder
0.75 cup Dutch processed cocoa powder
0.75 cup Dutch processed cocoa powder
75 grams Dutch processed cocoa powder
75 grams Dutch processed cocoa powder
75 grams Dutch processed cocoa powder
2 cups granulated sugar
2 cups granulated sugar
2 cups granulated sugar
400 grams granulated sugar
400 grams granulated sugar
400 grams granulated sugar
1 teaspoon instant espresso
1 teaspoon instant espresso
1 teaspoon instant espresso
3 large room temperature eggs
3 large room temperature eggs
3 large room temperature eggs
1 tablespoon vanilla
1 tablespoon vanilla
1 tablespoon vanilla
15 ml vanilla
15 ml vanilla
15 ml vanilla
1 teaspoon sea salt
1 teaspoon sea salt
1 teaspoon sea salt
1.5 cups semi-sweet or bittersweet chocolate, chopped
1.5 cups semi-sweet or bittersweet chocolate, chopped
1.5 cups semi-sweet or bittersweet chocolate, chopped
270 grams semi-sweet or bittersweet chocolate, chopped
270 grams semi-sweet or bittersweet chocolate, chopped
270 grams semi-sweet or bittersweet chocolate, chopped
1 cup all-purpose flour
1 cup all-purpose flour
1 cup all-purpose flour
120 grams all-purpose flour
120 grams 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.