These brownies use melted butter, cocoa and chocolate for a rich texture. Full cooling is essential before cutting.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 140 g unsalted butter
- 170 g dark or semi-sweet chocolate, chopped
- 220 g granulated sugar, about 1 cup plus 2 tablespoons
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 85 g all-purpose flour, about 2/3 cup
- 30 g unsweetened cocoa powder, about 1/3 cup
- 1/2 teaspoon fine salt
Method
- Heat the oven to 175°C / 350°F. Line the pan with parchment.
- Melt butter and chocolate gently, stirring until smooth. Cool for 5 minutes.
- Whisk sugar, eggs, yolk and vanilla until slightly thickened.
- Whisk in the chocolate mixture.
- Sift in flour, cocoa and salt, then fold only until no dry streaks remain.
- Spread in the pan and bake for 24 to 30 minutes, until the edges are set and a centre tester carries moist crumbs.
- Cool completely in the pan before lifting out and cutting.
Useful notes
- For cleaner cuts, chill briefly after cooling and wipe the knife between slices.
- Do not bake until the tester is completely dry if a fudgy texture is desired.
- Use a metal pan for the stated timing; glass retains heat differently.
Storage
Store airtight at cool room temperature for a short period or refrigerate for longer keeping, depending on local conditions.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.