Equipment
Ingredients
Chocolate Base
- 170 g unsalted butter, cubed
- 150 g dark chocolate, coarsely chopped
- 30 g dutch-processed cocoa powder, sifted
Wet Ingredients
- 3 eggs, room temperature
- 200 g white granulated sugar
- 100 g light brown sugar, packed
- 10 ml vanilla extract
Dry Ingredients
- 100 g all-purpose flour
- 4 g fine sea salt
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Line a 20cm square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal later.
Place the cubed unsalted butter and chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until completely melted and smooth.
Remove the melted chocolate mixture from the heat, stir in the cocoa powder until fully incorporated, and set aside to cool slightly.
In a large mixing bowl, combine the eggs, white granulated sugar, light brown sugar, and vanilla extract. Whip using a hand mixer on medium-high speed for 4 to 5 minutes until the mixture is pale, noticeably thickened, and falls off the beaters in thick ribbons.
Pour the slightly cooled chocolate mixture into the whipped egg mixture. Use a rubber spatula to gently fold them together until just combined.
Sift the all-purpose flour and fine sea salt over the batter. Fold gently with the rubber spatula until no streaks of dry flour remain, being careful not to overmix.
Transfer the batter into the prepared baking pan, spreading it into an even layer with the spatula.
Bake in the preheated oven at 175°C/350°F for 25 to 30 minutes. The brownies are done when the edges look set and the center slightly jiggles. A toothpick inserted into the center should emerge with moist, sticky crumbs, but no raw wet batter.
Place the pan on a wire rack and allow the brownies to cool completely in the pan for at least 2 hours. This resting period is critical for the fudgy texture to set properly before slicing.
Chef's Notes
- The signature crinkle top on a brownie is essentially a very thin meringue. Whipping the eggs and sugar thoroughly dissolves the sugar crystals, which rise to the surface during baking to form that delicate, glossy crust.
- Using a combination of both melted dark chocolate and cocoa powder yields the ultimate brownie flavor profile: the melted chocolate provides the fudgy, dense mouthfeel, while the cocoa powder delivers intense, concentrated chocolate flavor.
- For the cleanest slices, heat your knife under hot running water, wipe it completely dry, and make a cut. Wipe the blade clean and re-warm it between every single slice.
- If you prefer an even denser, truffly texture, you can bang the pan firmly on the counter halfway through the baking time. This forces out trapped air bubbles and deflates the batter.
- Quality matters heavily here. Because chocolate is the primary flavor, avoid chocolate chips which contain stabilizers that prevent smooth melting. Use a high-quality baking bar or couverture chocolate.
Storage
Refrigerator: 1 week — Store in an airtight container. Serve cold for a truffly texture or bring to room temperature.
Freezer: 3 months — Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag.
