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.
It’s still a chocolate lover’s dream come true.
This recipe mixes up in absolutely no time, and it’s always a favorite.
This is a chocolate lover’s dream.
It’s perfectly fudgy, gooey chocolate amazingness.

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 (15 mils)
• one full teaspoon of salt (sea salt)
• 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate
• flaked sea salt
• walnuts
• pecans
• toffee
• one cup of anything like delicious and small (mix-ins)
• one cup of all-purpose flour (120 grams)

Instructions

1. First off, set your oven to 350 so it’s nice and hot.
2. Cube one cup or 226 grams of butter.
3. Microwave in 20-second bursts. Stir in between.
4. Add 3/4 of a cup or 75 grams of Dutch processed cocoa powder.
5. Use a sifter just in case it’s extra lumpy.
6. Add two cups or 400 grams of granulated sugar.
7. Add one teaspoon of instant espresso.
8. Sift this out.
9. Whisk vigorously right now.
10. Whisk your little heart out for a minute.
11. Add three large, room-temperature eggs.
12. Add one tablespoon of vanilla. That’s 15 mils.
13. Add one full teaspoon of salt.
14. Whisk again.
15. Measure 270 grams (one and a half cups) of semi-sweet or bittersweet chocolate.
16. Give this a chop.
17. Save a handful of chopped chocolate just to sprinkle on top, along with some flaked sea salt.
18. Add any mix-ins right now.
19. Set your chocolate aside.
20. Grab your bowl again.
21. Add one cup of all-purpose flour. That’s 120 grams.
22. Reserve just like a handful of this chopped chocolate and add the rest in right now.
23. Fold this gently with a spatula and mix it with a spatula until the flour disappears.
24. As you mix, go ahead and scrape the bowl down so you don’t have any unmixed nonsense at the bottom.
25. Fold and cut a piece of parchment paper so it fits perfectly inside.
26. Apply a little bit of butter on the side while you pour.
27. Transfer your delicious batter into your prepared pan.
28. Smooth your batter out into an even layer.
29. Finish these off with a sprinkle of chocolate and flaked sea salt.
30. Put your brownies into the oven, 350 for 35 to 40-ish minutes.
31. Cool completely.
32. Give them a cut and they’re ready to enjoy.

Cooking Tips

You could use 60% power until it’s nice and melty.
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.
I’m also using a sifter just in case it’s extra lumpy, which happens 50% of the time.
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 don’t want to develop the protein or gluten in it and give anything less than a fudgy, melt-in-your-mouth consistency.
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.
The sugar will dissolve with added mixing, and that’s gonna give you that signature crackly top that really makes them look appealing.
You could definitely use a hand mixer for this if you want.
You could use chocolate chips. That’ll work great. I’ve made this recipe many times with chocolate chips, and it’s absolutely delicious. Or you can grab a really beautiful block of semi-sweet or even bittersweet chocolate.
It doesn’t have to be super tiny pieces.
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.
Scrape the bowl down so you don’t have any unmixed nonsense at the bottom.
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.

Serving Suggestions

This is optional, but I love to save a handful of chopped chocolate just to sprinkle on top, along with some flaked sea salt.
Any mix-ins you love will work well here.
Walnuts, pecans, toffee, anything like delicious and small.
If you like things a little bit less sweet, use a bittersweet chocolate. If you like milk chocolate, use milk chocolate. It’s totally up to you. Semi-sweet is a really safe way to go though.

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.