Fudgy Brownies

When I want a brownie, I want one that is dense, fudgy and super chewy. No cakey brownies in this house! This one is based off a few different recipes with some additional tweaks to make it special.

The espresso powder is optional but helps to amp up the chocolate. For a super fudgy brownie, pay attention to stirring the batter. The less air you incorporate into the batter, the fudgier they will be. I hope you love them!

Fudgy Brownies

Ingredients:

• 1/2 cup unsalted butter

• 7 ounces unsweetened chocolate, broken into small pieces

• 2 tbsp neutral oil (I use avocado or canola)

• 1 cup granulated sugar

• 1 cup light-brown sugar

• 3 large eggs, room temperate

• 1/2 tsp espresso powder (optional but a nice addition!)

• 1 tsp vanilla extract

• 3/4 cup all-purpose flour

• 1/4 tsp baking powder

• 1/2 tsp kosher salt

Directions:

1. Preheat your oven to 350 degrees. Line a 9-inch square pan with parchment paper. I use a glass pan and cut two rectangles of parchment with enough length to extend past the edge of the pan. Lay one lengthwise and one widthwise to ensure the pan and sides are fully covered in parchment.

2. Mix the flour, baking powder, and salt in a small bowl and set aside.

3. Make a double-boiler by filling a pot with some water and bring it to a simmer. Place a large heat-proof bowl over the top of the pot ensuring that the simmer water doesn’t touch the bottom of the bowl. Add the butter, chocolate, oil and espresso powder to the bowl. Using a silicone spatula, stir the mixture occasionally until everything is fully-melted and incorporated. Once it is fully melted, remove the bowl from the double-boiler. Careful, it will be warm! Let the chocolate cool slightly so you don’t scramble the eggs when you add them!

4. Add the granulated sugar, brown sugar and vanilla and whisk just until there are no clumps of brown sugar. This step should take you less than 15 seconds.

5. Add the eggs into the batter and stir until the mixture is glossy and smooth. This step should take no more than 1 minute. Seriously, that’s all it will take. If you have been stirring for a full minute: stop.

6. Using a silicone spatula, stir in dry ingredients until just combined. Once the flour streaks are gone, you are done.

7. Pour the batter into your pan evenly, and smooth the top of the brownies.

8. Bake the brownies, rotating the pan halfway through until they are set. This should take 35 to 40 minutes. You will know they are done when a cake tester comes out with moist crumbs on it.

9. Cool in the pan for about 15 minutes and then place on a wire-rack to cool completely. If you don’t consume them all immediately, they will store really well for a few days in an air-tight container. You can also freeze them once baked.

   Enjoy!