American
Fudgy Chocolate Brownies
Fudgy American brownies with melted bittersweet chocolate, cocoa, a crackly top, dense center, and flaky salt finish.
16 servings · 20 minutes prep · 35 minutes cook
Ingredients
Brownies
- 1 cup unsalted butter
- 8 oz bittersweet chocolate, 70%, finely chopped
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp espresso powder, optional
- 3/4 cup Dutch-process cocoa powder, Dutch-process preferred
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1 cup dark chocolate chunks or chips
- flaky sea salt, for finishing, optional, for finishing
Directions
Prepare the Pan
- Heat the oven to 350F. Line a 9x9-inch metal pan with parchment paper, leaving overhang on two sides.
- Melt the unsalted butter and bittersweet chocolate together over low heat or in a double boiler, stirring until smooth.
- Let the chocolate mixture cool for 5 minutes so it is warm but not hot.
Mix the Batter
- In a large bowl, beat the granulated sugar, light brown sugar, eggs, vanilla extract, and espresso powder until thick, pale, and ribbony, 4-5 minutes.
- Slowly pour the warm chocolate mixture into the egg mixture while mixing on low speed until fully combined.
- Sift together the cocoa powder, all purpose flour, kosher salt, and baking powder.
- Fold the dry ingredients into the batter just until no dry streaks remain, then fold in the dark chocolate.
Bake and Cool
- Spread the batter evenly into the prepared pan and tap the pan lightly on the counter to release large air bubbles.
- Bake until the edges are set and a toothpick inserted near the center comes out with moist fudgy crumbs, 30-35 minutes. Do not overbake.
- Cool completely in the pan for 1 hour, then lift out with the parchment and cool another 1 hour before slicing.
- For the cleanest cuts, chill the slab for 30-60 minutes and slice with a hot knife.
- Sprinkle with flaky sea salt before serving if desired.
