Steps
Step 1 - Prep
1
Heat your oven to 170°C.
Line a 20 × 20 cm pan with parchment paper, leaving some paper hanging over the sides so you can lift the brownies out later.
Line a 20 × 20 cm pan with parchment paper, leaving some paper hanging over the sides so you can lift the brownies out later.
Step 2 - Make The Chocolate-butter Base
2
Put the butter in a saucepan over low heat.
Once melted, add the granulated sugar and brown sugar.
Heat gently for about 1–2 minutes, stirring constantly.
You don't want to boil it. You want the mixture hot, glossy and slightly loosened.
Take it off the heat.
Immediately add the chopped chocolate and stir until completely melted and smooth.
Once melted, add the granulated sugar and brown sugar.
Heat gently for about 1–2 minutes, stirring constantly.
You don't want to boil it. You want the mixture hot, glossy and slightly loosened.
Take it off the heat.
Immediately add the chopped chocolate and stir until completely melted and smooth.
Step 3 - Add The Chocolate Flavour Bombs
3
Whisk in:
cocoa powder, espresso powder, salt, vanilla
The mixture should look ridiculously dark and glossy.
Let it cool for about 5 minutes so it's warm rather than piping hot.
cocoa powder, espresso powder, salt, vanilla
The mixture should look ridiculously dark and glossy.
Let it cool for about 5 minutes so it's warm rather than piping hot.
Step 4 - Eggs
4
Add the eggs one at a time, whisking vigorously after each.
Then keep whisking for about 60–90 seconds.
Don't skip this.
We're trying to get the sugar partially dissolved and incorporate enough structure to create that beautiful thin, shiny brownie crust.
Then keep whisking for about 60–90 seconds.
Don't skip this.
We're trying to get the sugar partially dissolved and incorporate enough structure to create that beautiful thin, shiny brownie crust.
Step 5 - Flour
5
Add the flour.
Switch to a spatula and fold just until you no longer see dry flour.
DO NOT enthusiastically mix the poor thing into oblivion. 😂
Fold in the 60 g chocolate chips/chopped chocolate.
Switch to a spatula and fold just until you no longer see dry flour.
DO NOT enthusiastically mix the poor thing into oblivion. 😂
Fold in the 60 g chocolate chips/chopped chocolate.
Step 6 - Bake
6
Spread the batter into your lined pan.
Smooth the top.
Optional but elite: sprinkle a tiny pinch of flaky sea salt over the surface.
Bake at 170°C for approximately 22–28 minutes.
Start checking at 22 minutes.
You want:
- edges visibly set
- center still slightly soft
- a shiny/crackly surface
- a toothpick coming out with moist fudgy crumbs, NOT clean
If the toothpick comes out completely clean, you've gone too far. 😭
Smooth the top.
Optional but elite: sprinkle a tiny pinch of flaky sea salt over the surface.
Bake at 170°C for approximately 22–28 minutes.
Start checking at 22 minutes.
You want:
- edges visibly set
- center still slightly soft
- a shiny/crackly surface
- a toothpick coming out with moist fudgy crumbs, NOT clean
If the toothpick comes out completely clean, you've gone too far. 😭
Step 7 - Wait
7
Let the brownies cool completely before cutting.
Ideally, 1 hour at room temperature → 30 minutes in the fridge.
The center continues setting as it cools, which is what gives you that gorgeous dense fudgy texture.
Lift them out using the parchment.
Cut into squares.
Ideally, 1 hour at room temperature → 30 minutes in the fridge.
The center continues setting as it cools, which is what gives you that gorgeous dense fudgy texture.
Lift them out using the parchment.
Cut into squares.
Nutrition Facts
Per serving305 calories
Calories from
- Protein 5%
- Carbs 47%
- Fat 48%
-
Fat High 17 g 26%
-
Saturated Fat High 10 g 50%
-
Carbohydrates 37 g 12%
-
Fiber 2 g 8%
-
Sugar High 26 g 52%
-
Protein 4 g 8%
-
Cholesterol 55 mg 18%
-
Sodium Low 120 mg 5%
% Daily Value is based on a 2,000 calorie diet.
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