Description
Ultra fudgy brownies with a deep chocolatey flavor that's not overpowered by sugar, and a simple trick to guarantee a shiny crinkly crust!
Ingredients
- 4 oz high quality dark chocolate, between 55-65% cocoa (113g) - I use Callebaut*
- 10 tbsp unsalted butter (140g)
- 3/4 cup granulated sugar (150g)
- 2 large eggs, ideally at room temperature
- 1 tsp instant coffee mixed with 1 tsp hot water
- 1/2 cup all purpose flour (65g)
- 1/3 cup cocoa powder (35g) - it is best to use dutch processed
- 3/4 tsp salt
- 2 to 4 oz chopped chocolate or chocolate chips to fold in at the end (56g to 113g) - I use a mixture of milk and dark; you can also add additional chocolate on top of the brownies at the end*
Instructions
- Pre-heat your oven to 335F (conventional) and line a 9x9” baking pan with parchment paper and a light coating of butter. I recommend letting the parchment paper rise to the top of the pan on the sides, so it can be used to lift the brownies out of the pan after they have cooled down
- Start by grinding the sugar. Measure it before grinding, then add to a food processor or grinder, and pulse for around 60 seconds, shaking in between, until the sugar looks more like a fine powder. This will be used in step 4 below
- Microwave the butter and 4oz dark chocolate in a heat safe bowl in 20 second increments, gently stirring in between, until fully melted and combined. Do not over-heat the mixture as that can cause the chocolate to seize
- In the meanwhile, whisk the eggs and ground sugar using a stand mixer or hand mixer at medium-high speed for 3-5 minutes. You should achieve a very thick, pale and ribbony mixture that is at least triple in volume. This step is important in developing the shiny crust of the brownies
- Pour the melted chocolate and butter mixture into the egg and sugar mixture. Also add the instant coffee mixed in hot water. Whisk at low speed until the mixture is just combined
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter or over-mix
- Lastly, fold in the chopped chocolate or chocolate chips of your choice until just combined. The brownie batter will be thick, and will get thicker as the minutes pass; that's completely normal
- Transfer the batter into the lined pan and spread it evenly using a spatula. The batter might feel thick - that's just the chocolate starting to firm up. Optionally, press in more chocolate chunks on the top to give the brownies a pretty look
- Bake immediately in the pre-heated oven for 20-25 min until the brownies look set on the edges, and a toothpick inserted in the middle comes out with moist crumbs on it (it should not be clean). This usually takes 22 minutes for me. The brownies will continue to cook as they cool down
- Remove from the oven and let the brownies cool to room temperature (about 20 to 30 minutes). Then remove from the pan, cut with a sharp knife, and serve!
Video Tutorial:
Notes
- Dark chocolate in the brownie batter: This recipe originally had 1 oz semi sweet chocolate mixed with 3 oz of dark chocolate (60-70% cocoa) in the batter. I have now simplified it to 4 oz of dark chocolate (55-65% cocoa) as that achieves the same result. You can definitely tailor the cocoa percentage based on your preference, but ensure at least 55% overall for the best results
- Chocolate mix in: There is more flexibility on the chocolate you fold into the batter. I recommend chopped chocolate or callets, but chips can also be used. You can use milk, dark, white, or a mixture based on the desire of sweetness you want, and also increase or decrease the quantity. However, I don't recommend omitting it
- Coffee: The small amount of added coffee helps enhance the chocolate flavor, you don't taste it. But if you're avoiding caffeine, you may skip it
- Make ahead and storage: You can store these brownies at room temperature in an airtight container for up to 2 days, but they're best eaten within 1 day
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American