These Fudge Brownies are everything a true chocolate lover dreams of — glossy tops, deeply fudgy centers, and that perfect balance between dense and tender. Made with high-quality butter, Dutch-process cocoa, and the best chocolate chips you can find, they deliver a depth of flavor that’s both sophisticated and nostalgic. The touch of espresso powder subtly enhances the chocolate, while a gentle stir (not overmixing!) ensures that luscious, melt-in-your-mouth texture. Perfect for bake sales, celebrations, or any night you just need a little chocolate comfort.
INGREDIENTS:
1 cup unsalted butter (Plugra is best)
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa, (Bensdorp or Cacao Barry Extra Brute)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
2 cups best quality dark chocolate chips
METHOD:
Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan or line with parchment for easy removal.
In a medium saucepan over low heat, melt the butter. Add the sugar and stir until well combined. Continue heating until the mixture is hot but not bubbling — the sugar should mostly dissolve, and the mixture will look shiny. Remove from heat and transfer to a large mixing bowl. Let cool slightly.
Stir in the cocoa powder, salt, baking powder, espresso powder (if using), and vanilla.
Beat in the eggs one at a time, mixing until smooth after each addition. Gently stir in the flour, then fold in the chocolate chips until evenly distributed.
Spread the batter evenly into the prepared pan. Bake for 28–30 minutes, or until the edges are set and a tester inserted in the center comes out mostly clean with a few moist crumbs.
Remove from oven and run a knife around the edges after 5 minutes to prevent middle sinking. Cool completely in pan before removing and cutting into squares.
BAKERS NOTE:
For clean, bakery-perfect slices, cool the brownies completely, then use a long, sharp knife wiped clean between each cut. For extra precision, chill the brownies briefly before slicing — the fudgy centers will firm up just enough for neat edges.
SERVING SUGGESTIONS:
- Dust with powdered sugar or drizzle with warm ganache for an elegant touch.
- Serve warm with a scoop of vanilla bean ice cream or a spoonful of espresso whipped cream.
- For a festive variation, fold in chopped walnuts, toasted pecans, or sea salt flakes before baking.
YIELD: About 24 brownies
