Best Fudgy Brownies

Ingredients

• 1 cup Unsalted Butter (melted, cut into cubes before melting)
• 8 oz Dark Chocolate Bar (70‑80% cacao, chopped)
• 1 cup Dutch‑Processed Cocoa Powder (sifted)
• 1 tsp Espresso Powder (dissolves in melted chocolate, enhances chocolate flavor)
• 1 cup Granulated Sugar (white)
• 1 cup Dark Brown Sugar (packed)
• 6 Large Eggs (room temperature)
• 1 cup All‑Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 1/2 tsp Flaky Sea Salt (optional, for topping)

Instructions

1. Prepare the Pan

   Butter the baking pan and line it with parchment paper, allowing excess parchment to hang over the edges for easy lift‑out.

   Time: PT5M

2. Melt Chocolate and Butter

   Place the chopped dark chocolate and butter in a saucepan over low heat. Stir constantly until completely smooth and melted.

   Time: PT5M

3. Add Cocoa and Espresso

   Whisk the Dutch‑processed cocoa powder and espresso powder into the melted chocolate‑butter mixture until fully incorporated.

   Time: PT2M

4. Combine Sugars and Salt

   In a separate large bowl, whisk together granulated sugar, dark brown sugar, and the fine sea salt.

   Time: PT2M

5. Beat Eggs into Sugar

   Add the eggs one at a time to the sugar mixture, beating on high speed until the mixture becomes thick, pale, and volume‑increased (resembling a thick pancake batter).

   Time: PT8M

6. Incorporate Chocolate Mixture

   With the mixer on low, slowly pour the melted chocolate mixture into the egg‑sugar batter, mixing just until combined.

   Time: PT3M

7. Fold in Dry Ingredients

   Sift the flour together with the remaining cocoa powder and gently fold into the batter using a rubber spatula, working quickly to retain the air.

   Time: PT3M

8. Transfer to Pan

   Pour the batter into the prepared pan and smooth the top with the spatula.

   Time: PT2M

9. Bake

   Place the pan in a pre‑heated oven and bake at 350°F for 45 minutes. The top will rise and may crack.

   Time: PT45M

   Temperature: 350°F

10. Slam and Salt

    Remove the pan, place it on the counter and firmly slam it once to crack the top evenly. Sprinkle flaky sea salt over the surface, if using.

    Time: PT2M

11. Cool

    Allow the brownies to cool in the pan on a cooling rack for at least 30 minutes before cutting.

    Time: PT30M

12. Cut and Serve

    Using a sharp knife, cut the brownies into 12 even squares, cleaning the blade between cuts for clean edges.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Fiber

2 g