Fudgy Brownies

Instructions

1. 1

   Melt the butter and chocolate

   Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides (this makes lifting the brownies out later effortless). In a medium microwave-safe bowl, combine 1/2 cup butter (cut into pieces) and 4 oz chopped semi-sweet chocolate. Microwave in 30-second bursts, stirring between each, until completely smooth. Usually takes about 90 seconds total. Alternatively, melt in a heatproof bowl set over a pot of simmering water. Let this cool for about 5 minutes. If you add eggs to hot chocolate, you'll get chocolate scrambled eggs. Nobody wants that.

2. 2

   Add sugar and eggs

   Whisk 1 cup granulated sugar into the cooled chocolate mixture until combined. Add the 2 whole eggs and 1 extra yolk (save the white or toss it). The extra yolk without the white is the fudge trick. Egg whites add water and protein which make things puff up and get cakey. Yolks add fat which makes things dense and rich. We want dense and rich. Whisk vigorously for about 60 seconds until the mixture is glossy and thick. Add 1 tsp vanilla and whisk briefly.

3. 3

   Add the dry ingredients

   Sift or whisk the 1/3 cup cocoa powder directly into the bowl. Stir until incorporated. Add 1/2 cup flour and 1/4 tsp salt. Fold gently with a spatula until JUST combined. The batter should be thick, glossy, and dark. Do not overmix. Fold in the 1/2 cup chocolate chips. The chips create extra pockets of melted chocolate throughout the brownie. Worth it every time.

4. 4

   Bake (and underbake on purpose)

   Pour the batter into your prepared pan and spread it evenly with the spatula. Bake for 22-25 minutes. Here's the critical part: you're looking for a toothpick inserted in the center to come out with moist, fudgy crumbs clinging to it. NOT clean. NOT wet batter. Moist crumbs. If the toothpick comes out clean, you've overbaked them and they'll be cakey. Pull them at 22 minutes and check. The edges will be set and slightly pulling away from the pan, and the center will still jiggle very slightly when you shake the pan. That jiggle is fudge. That's what we want.

5. 5

   Cool completely (this is the hardest part)

   Sprinkle flaky sea salt over the top immediately. Let the brownies cool completely in the pan. I know. I KNOW. But fudgy brownies need to set. If you cut them hot, they'll be a gooey, falling-apart mess (delicious, but you can't pick them up). Cooling takes about 1-2 hours at room temperature. If you're impatient, 30 minutes in the fridge works too. Once cool, use the parchment overhang to lift the whole slab out, then cut into 16 squares with a sharp knife. Wipe the knife between cuts for clean edges.

Nutrition

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