Seriously Fudgy Homemade Brownies
Course:
Dessert
Ingredients
- 170 grams Butter
- 113 grams Dark Chocolate (70%; coarsely chopped)
- 400 grams Sugar
- 3 Egg (room temperature)
- 2 teaspoons Vanilla Extract
- 82 grams Cocoa Powder (natural or dutch; sieved)
- 125 grams Plain Flour
- 1 teaspoon Salt
- 225 grams Chocolate Chips (70%; optional)
Notes
Cast iron attempt #1: do not preheat pan. Put butter in, put in oven just to melt butter a bit. Fully coat. Add parchment. After cooking (30 mins was perf), run knife along the edges, let cool in pan for 30 mins before lifting out. Perfect.
Steps
- Preheat the oven to 175°C conventional and grease a 9×13-inch pan (large glass one) or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- In a microwave-safe bowl, combine the butter and half (57g) of the chopped chocolate. Melt in 30-second increments, whisking after each, until completely smooth.
- Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and look a bit dull.
- Add the cocoa powder, flour, salt, remaining 57g chopped chocolate, and the chocolate chips. Fold it all together with a silicone spatula or wooden spoon. Batter will be very thick.
- Spread evenly into prepared pan.
- Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs.
- Internal done temp: absolute minimum 74°C. Up to 95°C fine.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.