Fudgy Chewy Brownies
These rich, fudgy brownies have a deep cocoa flavor, chewy center, and crackly top – all made in one bowl with simple ingredients.
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Equipment
- 8-inch (20 cm) square baking pan
Ingredients
- 10 tbsp (140 g) unsalted butter, cubed
- 1¼ cups (235 g) cane sugar
- ¾ cup (100 g) unsweetened cocoa powder
- ½ tsp fine sea salt
- ½ tsp baking powder
- ½ tsp espresso powder (or fine ground coffee)
- 2 large cold eggs
- 2 to 3 tbsp water (just enough so mixture sticks)
- 1 tbsp vanilla extract
- ⅔ cup (85 g) flour
- 2 oz (60 g) dark or semi-sweet chocolate, roughly chopped (or chips)
Instructions
- Preheat oven to 325°F / 165°C (lower rack). Line and grease an 8-inch (20 cm) square pan with parchment paper.
- Brown the butter – Melt the butter in a saucepan over medium heat. Whisk constantly as it foams and darkens. After about 10 minutes, it should smell nutty and have reddish bits at the bottom.
- Mix the base – Remove from heat. Stir in the sugar, then cocoa powder, salt, baking powder, and espresso powder. Let the mixture cool for 5 minutes.
- Add eggs one at a time, beating vigorously after each until fully incorporated.
- Adjust thickness – Stir in just enough water (2 to 3 tablespoons) so the mixture becomes smoother but still thick. Stir in the vanilla.
- Add the flour and beat firmly by hand for about 50 strokes.
- By now, the mixture should be slightly warm but not hot. Fold in the chopped chocolate or chips.
- Spread and swirl – Pour the batter into the prepared pan. Swirl the top gently with a knife or rubber spatula.
- Bake for about 25 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool completely in the pan before lifting out and slicing into 9, 12 or 16 squares.
