These are, without argument, the very best brownies you’ll ever eat. Dense and fudgey with perfect crackly tops, these brownies come together easily in a single bowl. This is just the recipe to have on hand for when a serious chocolate craving strikes.
Makes one 8″ pan, 16 brownies
Ingredients
1/3 cup (75g) butter
8oz. 60-70% bittersweet chocolate, finely chopped
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar
1 tsp. vanilla extract
3 large eggs
3/4 cup (90g) all-purpose flour
1/4 cup (24gg) cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. espresso powder (optional)
1/2 cup chocolate chips or chunks
Flaky sea salt (optional)
Instructions
- Preheat the oven to 350° F.
- Spray an 8” square aluminum pan with nonstick cooking spray.
- Place the butter and chopped chocolate into a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted. Allow the mixture to cool for 5 minutes.
- Add the granulated sugar, brown sugar, vanilla, and eggs to the chocolate mixture. Whisk vigorously until smooth and combined.
- Add the flour, cocoa, baking soda, salt, and espresso powder, if using, to the chocolate mixture. Stir vigorously with a rubber spatula until a thick batter forms and no lumps remain. Fold in the chocolate chips. Sprinkle lightly with flaky sea salt, if desired.
- Transfer the batter into the baking pan and smooth the top into an even layer.
- Transfer the baking pan to the middle rack of the preheated oven.
- Bake the brownies for 28-32 minutes, until puffed at the edges and a toothpick inserted in the center comes out clean.
- Remove the baking pan from the oven. Allow the brownies to cool at room temperature for 15 minutes, then transfer the pan to the refrigerator. Refrigerate the brownies for two hours before slicing.
- Slice the brownies into squares and serve.
