Equipment
Ingredients
Chocolate Base
- 200 g dark chocolate, chopped
- 170 g unsalted butter, cut into cubes
Wet Ingredients
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 3 eggs, room temperature
- 10 ml vanilla extract
Dry Ingredients
- 85 g all-purpose flour
- 30 g cocoa powder, sifted
- 3 g salt
Nutrition (per serving)
Method
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Line a 20x20cm baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
Place the chopped dark chocolate and cubed unsalted butter in a large heatproof mixing bowl. Set the bowl over a saucepan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Stir gently until completely melted and smooth.
Remove the bowl from the heat. Immediately add the granulated sugar and light brown sugar to the warm chocolate mixture. Whisk vigorously for about one minute to encourage the sugars to dissolve, which helps create the signature shiny crust.
Check that the mixture is warm but not piping hot to avoid scrambling the eggs. Add the room temperature eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
Add the all-purpose flour, sifted cocoa powder, and salt. Switch to a silicone spatula and gently fold the dry ingredients into the wet mixture. Stop mixing as soon as no dry streaks of flour remain to prevent the brownies from becoming tough.
Pour the batter into the prepared baking pan, using the spatula to spread it evenly into the corners. Bake in the center of the oven at 175 degrees Celsius (350 degrees Fahrenheit) for 25 to 30 minutes.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 45 minutes. This step is crucial as it allows the fudge-like center to set properly. Once completely cool, use the parchment overhang to lift the brownies out before slicing.
Chef's Notes
- For the ultimate fudge texture, slightly underbaking is always better than overbaking. Residual heat will continue to cook the brownies as they cool in the pan.
- Using a high-quality chocolate bar rather than chocolate chips is crucial for this recipe. Chocolate chips contain stabilizers that prevent them from melting smoothly.
- If you want extremely clean slices for a professional presentation, wipe your knife with a hot, damp cloth between each cut.
- The combination of both granulated and brown sugar provides the perfect balance: granulated sugar helps form the shiny crust, while brown sugar adds moisture and depth of flavor.
- Enhance the chocolate flavor by substituting a quarter of the vanilla extract with strongly brewed espresso or a pinch of instant coffee powder.
Storage
Refrigerator: 1 week — Store in an airtight container; they become delightfully dense when chilled.
Freezer: 3 months — Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag.
Reheating: Microwave a single square for 10 to 15 seconds for a warm, gooey texture.
