Fudgy Dark Chocolate Brownies (Print Version)
# Ingredients:
01 -
10 tbsp (145g) plain butter, not salted.
02 -
1 ¼ cups (250g) white sugar.
03 -
3/4 cup plus 2 tbsp (75g) cocoa powder without sugar, lightly scooped and leveled off.
04 -
1 tsp pure vanilla flavoring.
05 -
1/4 tsp finely ground sea salt.
06 -
2 big eggs straight from the fridge.
07 -
1/2 cup (65g) regular flour, gently scooped and leveled off.
08 -
2/3 cup (80g) broken walnuts, pecans, or bits of chocolate, if you want.
# Instructions:
01 -
Put your oven rack right in the middle and warm it to 325°F (162°C). Cover an 8-inch square pan with parchment or foil, leaving some hanging over the edges so you can lift the brownies out later.
02 -
Grab a medium pot and melt your butter on low-medium heat until it's all liquid. Take it off the stove before it starts to brown.
03 -
Pour sugar, cocoa, vanilla, and salt into the hot butter and stir until smooth. Don't worry if it feels a bit grainy at first.
04 -
Wait about 5-10 minutes for the mix to cool down. You should be able to touch it comfortably with your finger.
05 -
Drop in your cold eggs one after another, stirring really well each time until your batter gets thick and smooth.
06 -
Slowly add your flour and stir with a wooden spoon for about 40-50 good strokes until the mix pulls away from the pot sides.
07 -
Gently mix in your nuts or chocolate pieces if you're using them.
08 -
Pour your thick batter into your lined pan. It'll be pretty heavy, so use a spatula to push it into all the corners.
09 -
Let it bake for 20-30 minutes until the edges look dry but the middle's still a bit soft. A toothpick should come out with a little bit stuck to it.
10 -
Let your brownies cool all the way in the pan. This helps them set up right.
11 -
For nice clean pieces, put the brownies in the fridge for 1-2 hours, then cut into 16 squares using a sharp knife.
# Notes:
01 -
Keep your brownies in a sealed container on the counter for 2-3 days, in the fridge for up to 2 weeks, or freeze them for about 3 months.
02 -
Try to use a metal 8-inch square pan since ceramic or glass might change how long they need to cook.
03 -
You can make twice as much in a 9x13-inch pan, and they'll come out a bit thicker.
04 -
For stronger taste, try Dutch-process cocoa for an Oreo-like flavor or regular cocoa for a darker chocolate kick.