Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 8 oz High-Quality Dark Chocolate (60-70% cacao), chopped
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 3 Large Eggs (room temperature)
  • 1 Tbsp Vanilla Extract
  • 3/4 cup All-Purpose Flour (plain flour), spooned and leveled
  • 1/4 cup Unsweetened Cocoa Powder (Dutch Process recommended)
  • 1 tsp Fine Sea Salt
  • 4 oz Chocolate Chunks or Chips (for folding in)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine the chopped chocolate and cubed butter in a large heatproof bowl. Melt gently over a double boiler (or in 30-second bursts in the microwave), stirring until completely smooth. Remove from heat immediately.
  3. Whisk the granulated sugar and brown sugar into the warm, melted chocolate mixture until fully incorporated and the mixture looks shiny and slightly grainy. Whisk vigorously for about 60 seconds.
  4. Whisk in the eggs, one at a time, until each is just combined and the mixture looks glossy and thick. Stir in the vanilla extract.
  5. Whisk together the flour, cocoa powder, and salt in a separate small bowl.
  6. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stop folding as soon as no streaks of flour remain—do not overmix.
  7. Gently fold in the remaining chocolate chunks/chips.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes.
  9. Check for doneness: the edges should look set, but the centre should still look slightly underdone and moist. A toothpick inserted 1 inch from the edge should come out with moist, sticky crumbs attached.
  10. Transfer the pan to a wire rack. Allow the Fudgy Brownies to cool for a minimum of 2 hours, or chill them in the refrigerator for 30 minutes after they have reached room temperature. Do not cut the brownies until they are completely cool.
  11. Use the parchment paper overhang to lift the brownies out of the pan. Slice cleanly using a large, sharp knife.