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Fudgy Brownies

I can’t even describe...
5 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert

Ingredients
  

  • 200 g melted butter
  • 150 g chopped bittersweet chocolate I used 70% but that’s just me
  • 4 Tbsp cocoa powder I used semisweet
  • 2 tsp coffee powder I use espresso
  • 150 g White sugar around 3/4 cup
  • 100 g brown sugar about 1/2 cup
  • 2 tsp vanilla extract I used sugar vanilla this time and worked great
  • 3 eggs at room temp
  • 65 g all purpose flour around 1/2 cup
  • sprinkle of sea salt optional

Instructions
 

  • Preheat oven to 180C. Grease an 8x8 inch pan, for thick brownies, with baking paper. Grease it well and make sure the paper overhangs so you can pull it out
  • To a bowl add the chopped chocolate, 15g of the cocoa powder (2tbsp), and the espresso powder
  • Melt your butter and immediately pour it on the chocolate mix while it’s still hot. You want to let it rest for a couple of minutes and then whisk it so that it melts the chocolate
  • Using an electrical whisk or stand mixer beat both sugars, vanilla, and a pinch of salt with the eggs for a MINIMUM of 10 minutes on high. You want them frothy and fluffy, that will give you the beautiful crack
  • When done, pour the chocolate mixture slowly and mix until combined and smooth
  • Mix flour and remaining cocoa powder together and sift them onto the chocolate mixture
  • Fold them gently until just incorporated
  • Pour into the pan and bake for around 22-25 mins. Do not leave them unattended, you don’t want cakey brownies. Once the sides have darkened and a toothpick inserted comes out fudgy remove them
  • Let them cool before eating