Fudgy salted dark chocolate brownies 🤤

Ingredients

• 1/2 cup Unsalted Butter (cut into cubes, room temperature)
• 12 oz Bittersweet Chocolate (70% cocoa, divided: 8 oz for melting, 4 oz chopped for batter, extra 2 oz for topping)
• 1 tsp Espresso Powder (helps intensify chocolate flavor)
• 3 Large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 cup Granulated Sugar (fine white sugar)
• 3/4 cup All-Purpose Flour (sifted)
• 1/4 cup Unsweetened Cocoa Powder (sifted)
• 1/2 tsp Baking Powder
• 1 pinch Sea Salt (flaky, for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Melt Butter and Chocolate

   In a saucepan over low heat, melt the butter together with 8 oz of chopped bittersweet chocolate, stirring constantly until smooth. Sprinkle the espresso powder over the hot mixture and stir until fully dissolved.

   Time: PT5M

3. Cool Slightly & Chop Remaining Chocolate

   Remove the saucepan from heat and let the chocolate‑butter mixture sit for about 5 minutes to cool slightly. Meanwhile, finely chop the remaining 4 oz of chocolate for folding into the batter later.

   Time: PT5M

4. Incorporate Eggs and Vanilla

   Whisk the three eggs and vanilla extract into the cooled chocolate mixture until the batter becomes thick, glossy, and slightly frothy.

   Time: PT3M

5. Sift and Add Dry Ingredients

   In a separate bowl, sift together the flour, cocoa powder, sugar, baking powder, and a pinch of salt. Fold the dry mixture into the wet batter using a spatula until just combined; avoid over‑mixing.

   Time: PT4M

6. Fold in Chopped Chocolate

   Gently fold the chopped 4 oz chocolate pieces into the batter, distributing them evenly.

   Time: PT2M

7. Prepare Pan and Add Topping

   Line the 8‑inch square baking pan with parchment paper, then pour the batter in, spreading evenly. Sprinkle the extra 2 oz of chocolate shards over the top and finish with a light pinch of flaky sea salt.

   Time: PT2M

8. Bake

   Place the pan in the preheated oven and bake for 20‑25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

   Time: PT25M

   Temperature: 350°F

9. Cool and Serve

   Allow the brownies to cool in the pan on a cooling rack for 15 minutes before lifting them out using the parchment overhang. Cut into 12 squares and serve.

   Time: PT15M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g