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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Dark Chocolate Bar: Semi‑sweet chocolate chips
• Instead of Dutch‑Processed Cocoa Powder: Natural cocoa powder
• Instead of Espresso Powder: Instant coffee powder
• Instead of Granulated Sugar: Coconut sugar
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Large Eggs: Egg replacer
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Salt: Kosher salt
• Instead of Flaky Sea Salt: Coarse sea salt

Equipment Needed

• 9x13‑inch Baking Pan
• Parchment Paper
• Saucepan
• Mixing Bowls
• Hand Mixer or Stand Mixer
• Rubber Spatula
• Oven
• Cooling Rack
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Melt chocolate and butter without scorching.
• Beat eggs and sugar until thick and airy.
• Fold dry ingredients quickly to retain air.
• Bake for the full 45 minutes and perform the slam while hot.

Chef Tips from the Video

• Use high‑quality 70‑80% dark chocolate for the best flavor.
• A pinch of espresso powder amplifies chocolate without adding coffee taste.
• Sifting flour and cocoa together prevents lumps and ensures a smooth batter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months.

Room temperature: Can sit at room temperature for 2 days in a sealed container.

Make-Ahead Tips

• Batter can be refrigerated for up to 30 minutes before baking; let it come to room temperature before baking.
• Baked brownies freeze well; wrap individual squares for easy portioning.
• Prepare the pan and parchment ahead of time to streamline the process.