Description
Dense, decadent fudgy brownies made from scratch with real dark chocolate, European butter, Dutch cocoa, and a paper-thin shiny crinkled top. The ultimate bakery-style chocolate treat!
Ingredients
Scale
- 1 cup (225g / 2 sticks) unsalted European butter, cubed
- 8 oz (225g) 70% dark chocolate baking bar, finely chopped
- 1 cup (200g) granulated white sugar
- 1/2 cup (100g) light or dark brown sugar, packed
- 3 large whole eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 1 teaspoon espresso powder or instant coffee granules
- 1/2 teaspoon fine sea salt
- 1/2 cup (50g) Dutch-process cocoa powder, sifted
- 3/4 cup (95g) all-purpose flour, spooned and leveled
- 1/2 cup (85g) semi-sweet chocolate chunks (optional mix-in)
- 1/2 teaspoon flaky Maldon sea salt, for finishing
Instructions
- Preheat and Prep Pan: Preheat oven to 175°C (350°F). Line an 8×8-inch metal baking pan with crisscrossed parchment paper, leaving 2-inch overhangs on all sides. Lightly butter the corners.
- Melt Chocolate and Butter: In a heatproof bowl set over simmering water (or in short 30-second microwave bursts), melt butter and chopped dark chocolate together until smooth and glossy. Stir in espresso powder and cool 5 minutes.
- Whip Eggs and Sugars: In a large mixing bowl, beat 3 whole eggs, 1 egg yolk, granulated sugar, brown sugar, vanilla extract, and fine sea salt on medium-high speed for 4 to 5 minutes until pale, quadrupled in volume, and forming thick ribbons.
- Combine and Fold Dry Ingredients: Gently pour the lukewarm melted chocolate mixture into the whipped eggs on low speed until combined. Sift Dutch cocoa powder and all-purpose flour over the bowl. Gently fold with a silicone spatula just until dry streaks vanish. Fold in chocolate chunks if desired.
- Bake and Cool: Spread batter evenly into the lined pan. Bake for 26 to 28 minutes until a toothpick inserted into the center emerges with moist, sticky crumbs (never wet batter). Immediately sprinkle flaky sea salt on top. Cool completely in pan on a wire rack for 2 hours (chill 1 hour in fridge for razor-sharp slices) before cutting into 16 squares.
Notes
Always use an aluminum or metal pan rather than glass or ceramic. Whip eggs and sugar thoroughly to achieve the paper-thin shiny crinkle crust. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Cuisine: American / Gourmet Patisserie