Looking for the perfect brownie recipe? Look no further. These are the ultimate fudgy brownies. They have a shiny, crackly top and thick chocolate texture.
½cup(113 g or 1 stick) unsalted butter, cut into quarters
3tablespoons(18 g) unsweetened cocoa powder
1teaspoonespresso powder, or instant coffee
3large eggs, room temperature
1 ¼cups(250 g) granulated sugar
2teaspoonspure vanilla extract
½teaspoonsalt
1cup(125 g) all-purpose flour
1cup(170 g or 6 oz) semisweet chocolate chips
Instructions
Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally (see notes for microwave method). Remove pan from the heat and whisk in the cocoa and instant espresso. Set aside to cool slightly.
In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
Remove bowl from mixer and stir in the flour with a wooden spoon until just combined. It is okay if there is a little flour showing at this point, it will disappear when you stir in the chocolate chips! Add chocolate chips and stir until incorporated.
Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 25 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
Cool on a wire rack to room temperature, about 2 hours. When ready to serve, cut into squares and serve.
Notes
Melting chocolate: Ideally use a double boiler (or makeshift double boiler). You can also melt the chocolate and butter in the microwave on 50% power level stirring every 30 seconds until melted. See more tips on melting chocolate.Pro tip: For a clean cut, wipe the knife with a slightly damp cloth after every slice. You can also use a plastic knife.Storage: Store in an airtight container at room temperature for up to 5 days. Brownies can also be wrapped tightly in plastic wrap and stored in the freezer for up to 3 months.High altitude adjustments: This recipe was written for sea level, but I have tested it in Denver, CO (altitude 5,280 ft). Substitute espresso powder for 1 tablespoon strongly brewed coffee. If you don't have coffee, use water. Decrease sugar by 2 tablespoons. Baking time remains the same.