I tried making Adam Ragusea's brownies

Ingredients

• 1/2 cup Unsalted Butter (for brown butter, cut into pieces)
• 1/4 cup Cocoa Powder (unsweetened, regular Dutch‑process works too)
• 1/2 cup Sweetened Condensed Milk (full‑fat, provides sweetness and moisture)
• 1 cup Powdered Sugar (sifted)
• 1/4 teaspoon Salt (pinch, enhances chocolate flavor)
• 1 Egg Yolk (large egg yolk, or use flax egg for vegan version)
• 3/4 cup All-Purpose Flour (sifted, can use gluten‑free blend)
• 1 tablespoon Ground Flaxseed (for vegan flax egg, optional)
• 3 tablespoons Warm Water (to make flax egg, optional)

Instructions

1. Make Brown Butter

   Melt the butter in a saucepan over medium heat, whisk continuously. Cook until the butter turns a golden‑brown color and releases a caramel‑like aroma (about 5 minutes).

   Time: PT5M

2. Bloom Cocoa Powder

   Add the cocoa powder to the browned butter and whisk for 1 minute until the mixture is smooth and fragrant.

   Time: PT1M

3. Incorporate Condensed Milk, Powdered Sugar, Salt, and Egg Yolk

   Remove the pan from heat. Stir in the sweetened condensed milk, powdered sugar, pinch of salt, and the egg yolk (or prepared flax egg) until the batter is smooth and glossy.

   Time: PT2M

4. Fold in Flour

   Add the sifted flour to the batter and fold gently until just combined. The batter will look lumpy—that’s normal.

   Time: PT2M

5. Bake Brownies

   Preheat the oven to 160°C. Pour the batter into a greased 8×8‑inch baking pan, smooth the top, and bake for 35 minutes. Do not open the oven early.

   Time: PT35M

   Temperature: 160°C

6. Cool and Slice

   Allow the brownies to cool in the pan for 10 minutes, then lift out (if lined) and cut into squares.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g