Ultra Chocolate Brownie (Ultra Fudgy)

Ingredients

• 200 g Unsalted butter (At room temperature, cut into large cubes (softened butter))
• 100 g White sugar (Can be replaced with any brown sugar if desired)
• 100 g Brown sugar (raw) (Can be replaced with any white sugar if desired)
• 3 pieces Whole eggs (At room temperature)
• 90 g Flour (T55 or T45) (T55 or T45 (all-purpose flour))
• 35 g Unsweetened cocoa powder (Van Houten type, unsweetened)
• 100 g Dark chocolate chunks (Large chips or chunks, 60-70% cacao)
• 1 sheet Parchment paper (To line the pan)

Instructions

1. Prepare the ingredients

   Remove the butter and eggs from the refrigerator at least 1–2 hours beforehand so they reach room temperature. Cut the butter into large cubes.

   Time: PT2M

2. Cream the butter and sugars

   In the mixer bowl, add the softened butter and both sugars. Mix on low speed with the paddle until a creamy, homogeneous texture is achieved (about 3–5 minutes).

   Time: PT5M

3. Incorporate the eggs

   Add the room‑temperature whole eggs all at once or one at a time. Mix on medium speed until fully incorporated and emulsified (about 2–3 minutes).

   Time: PT3M

4. Add the dry powders (flour and cocoa)

   Add the flour and unsweetened cocoa. First stir by hand a few turns to prevent the powders from flying, then mix on low speed until a homogeneous batter forms (1–2 minutes).

   Time: PT2M

5. Fold in the chocolate chunks

   Add the dark chocolate chunks and mix briefly (about 10 paddle turns or with a spatula) to distribute evenly.

   Time: PT1M

6. Prepare the pan

   Line a 20–21 cm square pan with a piece of parchment paper slightly larger than the pan. Fold the corners to snugly fit the shape.

   Time: PT3M

7. Pour and smooth the batter

   Pour the thick batter into the lined pan and smooth the surface with a spatula (offset) for an even thickness.

   Time: PT2M

8. Baking

   Bake in a pre‑heated 170 °C (convection) oven for 22–25 minutes. Monitor the bake: for a very fudgy brownie stop at 22 minutes; for a slightly firmer texture, extend by 1–3 minutes.

   Time: PT25M

   Temperature: 170°C

9. Cooling

   Allow the brownie to cool in the pan at room temperature before unmolding (about 15 minutes).

   Time: PT15M

10. Unmolding and cutting

    Unmold by gently pulling the parchment paper. Cut into 9 equal squares.

    Time: PT2M

11. Cleaning

    Wash the mixer bowl, paddle, spatula, pan, scale, knife and cooling rack. Wipe the work surface.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

35g

Fat

22g

Fiber

3g