Rich, Fudgy, Incredibly Delicious Brownies

Hey, I’m John Kanell, and today we’re making some rich, fudgy, incredibly delicious brownies. So let’s get started.

First off, set your oven to 350 so it’s nice and hot, and now in a large bowl, I’m gonna cube one cup or 226 grams of butter.

Why You’ll Love This

These brownies are so delicious, and they’re one of my most popular recipes.

They disappear in a flash. They’re just gonna be gone.

This dark Dutch processed one is gonna give you a fudgy, chocolatey brownie.

Ingredients

• one cup or 226 grams of butter
• 3/4 of a cup or 75 grams of Dutch processed cocoa powder
• two cups or 400 grams of granulated sugar
• one teaspoon of instant espresso
• three large, room-temperature eggs
• one tablespoon of vanilla
• one full teaspoon of salt
• 270 grams of semi-sweet or even bittersweet chocolate
• one cup of all-purpose flour

Optional additions:

• flaked sea salt
• Walnuts, pecans, toffee

Instructions

1. Set your oven to 350.
2. In a large bowl, cube one cup or 226 grams of butter.
3. Microwave butter in 20-second bursts. You could use 60% power until it’s nice and melty. Stir in between.
4. Add 3/4 of a cup or 75 grams of Dutch processed cocoa powder.
5. Add two cups or 400 grams of granulated sugar.
6. Add one teaspoon of instant espresso.
7. Sift this out.
8. Whisk vigorously.
9. Add three large, room-temperature eggs.
10. Add one tablespoon of vanilla.
11. Add one full teaspoon of salt.
12. Whisk again.
13. Chop 270 grams of semi-sweet or even bittersweet chocolate.
14. Save a handful of chopped chocolate to sprinkle on top, along with some flaked sea salt.
15. Add any mix-ins you love like walnuts, pecans, toffee.
16. Set your chopped chocolate aside.
17. Grab your bowl again.
18. Add one cup of all-purpose flour.
19. Add the rest of the chopped chocolate in right now.
20. Fold this gently with a spatula and mix until the flour disappears.
21. Scrape the bowl down so you don’t have any unmixed nonsense at the bottom.
22. Fold and cut a piece of parchment paper so it fits perfectly inside.
23. Add a little bit of butter on the side while you pour.
24. Transfer your delicious batter into your prepared pan.
25. Smooth your batter out into an even layer.
26. Finish these off with a sprinkle of chocolate and flaked sea salt.
27. My brownies are ready to go into the oven, 350 for 35 to 40-ish minutes.
28. Cool completely.
29. Give them a cut and they’re ready to enjoy.

Cooking Tips

• You could use 60% power for melting butter until it’s nice and melty. Stir in between.
• I used European-style butter because there’s less water in it, and there’s less chance of it exploding in the microwave.
• You can use any cocoa powder you like, but this dark Dutch processed one is gonna give you a fudgy, chocolatey brownie.
• If you’re using natural cocoa powder, it’ll still be delicious. It’ll just be a little bit less chocolatey and a little bit less fudgy, but it’s still a chocolate lover’s dream come true.
• There’s a bunch of rocks in here, by the way, which is why it’s always a good idea just to sift it out.
• The secret is whisking the sugar a lot. You want to dissolve the sugar. In that way, you’re gonna have that slick top. If you don’t, it’ll be like a regular kind of cakey top.
• You can mix, mix, mix all you want until the flour goes in. But once it’s there, you don’t want to develop the protein or gluten in it and give anything less than a fudgy, melt-in-your-mouth consistency.
• You need the salt to taste the chocolate. Otherwise, you’re just tasting a really flat, dull, sweet note.
• If you’re at all concerned about shells, you don’t want to add them to a separate bowl and then transfer them into your batter.
• You could go a little bit under on the time to get that melty lava cake texture or just pure hot fudge. Or you could keep baking them more, and they’re a bit more set up and still really dense and fudgy.
• You could definitely use a hand mixer for this if you want.
• You could use chocolate chips. That’ll work great.
• It doesn’t have to be super tiny pieces for the chocolate. You could have lovely, gooey, melted pieces of chocolate in here too.
• If you like things a little bit less sweet, use a bittersweet chocolate. If you like milk chocolate, use milk chocolate. Semi-sweet is a really safe way to go though.
• You do not wanna add too much flour because you lose that fudgy consistency that we all love in brownies.
• If you don’t have a scale, just fluff your flour up and sprinkle it into your measuring cup, level it off, and you’ll be good to go.
• You just don’t wanna overmix at this point because that delicate texture will be lost.
• You shouldn’t eat this right now, but if you did, I tell you it would be delicious.
• Parchment paper will be your key to removing these brownies and nothing sticking.
• A skewer inserted in the center should come out with a few crumbs for a cakey brownie and with a lot of crumbs for a fudgy brownie.

This is a chocolate lover’s dream. Look at that gooey chocolate inside. It’s perfection.

It’s like completely molten on the inside. It’s perfectly fudgy, gooey chocolate amazingness. I hope you get a chance to make this recipe.