# Rich, Fudgy Brownies

This recipe makes rich, fudgy, incredibly delicious brownies with a super smooth, crackly top.

- Total time: 40 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Cube 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.
3. Add three quarters of a cup (75 grams) of Dutch processed cocoa powder to the melted butter, sifting it if it's lumpy.
4. Add two cups (400 grams) of granulated sugar.
5. Optionally, add one teaspoon of instant espresso to enhance the chocolate flavor.
6. Whisk the mixture vigorously for at least a minute to dissolve the sugar, which will create the signature crackly top.
7. Add three large room temperature eggs, one tablespoon (15 ml) of vanilla, and one full teaspoon of sea salt to the batter.
8. Whisk the mixture again until the sugar is dissolved and the mixture is smooth and velvety.
9. Chop 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate.
10. Measure out a scant one cup (120 grams) of all-purpose flour.
11. Reserve a handful of the chopped chocolate and add the rest into the batter.
12. Gently 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.
13. Line your baking pan with parchment paper, securing it with a little butter on the sides of the pan.
14. Transfer the batter into the prepared pan and smooth it into an even layer.
15. Optionally, sprinkle the reserved chopped chocolate and some flaked sea salt on top of the batter.
16. Bake 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).
17. Cool the brownies completely before cutting and serving.

## Equipment

- large bowl
- sifter
- whisk
- scale
- hand mixer (optional)
- spatula
- parchment paper
- baking 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.

## Source

- Original video: https://youtu.be/X9hKRIQ3uxc?si=d-Dv8Rg4FZSUVyuy
- Recipe page: https://www.cliprecipe.com/recipe/91739c97-742c-4280-8dae-4054ec509dbb
- Extracted: 2025-12-23

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