Ingredients
Method
- Step 1: Prep and preheat: Preheat oven to 350°F (175°C). Line 9x13-inch baking pan with parchment paper leaving overhang on sides for easy removal, or spray generously with nonstick spray. Do not skip lining—brownies are very fudgy and will stick to unlined pan.Step 2: Mix butter and cocoa: In large bowl, whisk together melted butter (cooled slightly so it's not hot) and cocoa powder until completely smooth with no lumps—mixture will be thick and paste-like. The cocoa should be fully incorporated into butter creating glossy chocolate mixture.Step 3: Add sugars: Add granulated sugar and brown sugar to cocoa-butter mixture. Whisk vigorously for 1-2 minutes until well combined and slightly lighter in color. This beating incorporates air and dissolves sugar which helps create shiny top.Step 4: Add eggs: Add eggs and extra egg yolk one at a time, whisking well after each addition. After all eggs are added, beat mixture vigorously for 30-45 seconds until mixture is glossy, smooth, and slightly thickened—this creates the shiny crackly top. Stir in vanilla extract.Step 5: Add dry ingredients: Sift or whisk together flour, salt, and espresso powder (if using). Add to chocolate mixture and fold gently with rubber spatula just until flour disappears—do not overmix or stir vigorously as this develops gluten making brownies cakey. A few small flour streaks are okay; they'll incorporate during baking. If adding chocolate chips or nuts, fold in now.Step 6: Bake: Pour batter into prepared pan and spread evenly—batter will be thick. Bake for 28-32 minutes until edges are set and pulling away from pan slightly, top looks shiny with cracks forming, and toothpick inserted in center comes out with a few moist crumbs clinging to it. The center should look slightly underdone—it will continue cooking as it cools. Do not overbake.Step 7: Cool completely: Remove from oven and place pan on wire rack. Let brownies cool completely in pan for at least 2 hours before cutting—this is crucial as cutting warm brownies causes them to fall apart and lose their fudgy texture. For cleanest cuts, refrigerate cooled brownies for 1 hour before slicing, and wipe knife clean between cuts. Using parchment overhang, lift brownies out of pan onto cutting board, then cut into squares. Brownies store in airtight container at room temperature for 4 days, refrigerated for 1 week, or frozen for 3 months. They actually taste even better the next day after flavors meld!
Notes
Nutrition Facts (per brownie): Carbs: 28g | Protein: 3g | Fat: 9g