Ingredients:

  • 8 oz (225 g) unsalted butter, cut into 1-inch cubes
  • 6 oz (170 g) dark chocolate (70% Cacao), finely chopped or high-quality chips
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 3 large cold eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 3/4 cup (90 g) all-purpose flour, spooned and leveled
  • 1/4 cup (30 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon (5 g) fine sea salt
  • 1/2 cup (85 g) chocolate chunks/chips (optional)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, allowing an overhang on two sides to create a 'sling.' Lightly grease the exposed sides of the pan.
  2. Melt the Chocolate Base: Combine the butter and chopped dark chocolate in a heatproof bowl. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the water doesn't touch the bottom of the bowl. Stir occasionally until about 80% melted.
  3. Finish Melting (Off Heat): Remove the bowl from the heat entirely. Stir until completely smooth and glossy. The mixture should be warm, but not hot.
  4. Dissolve the Sugar: Add both granulated sugar and brown sugar directly into the warm chocolate mixture. Whisk vigorously by hand for 60 to 90 seconds until the mixture becomes slightly shiny and warm to the touch. This crucial step dissolves the sugar and creates the signature glossy crust.
  5. Incorporate the Eggs: Add the vanilla extract, then one cold egg at a time, whisking well after each addition until fully incorporated. Once all eggs are in, whisk for a final 30 seconds. The batter should look thick, slightly lighter, and very glossy.
  6. Sift the Dry: In a separate small bowl, whisk together the flour, cocoa powder, and salt.
  7. Fold Gently: Add the dry mixture to the wet mixture. Switch to a rubber spatula and fold gently until just combined. Stop mixing the moment you see no streaks of flour to prevent developing gluten and losing the fudge texture.
  8. Add Mix-ins (Optional): If using, fold in the chocolate chunks/chips now.
  9. Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 30–35 minutes at 350°F (175°C).
  10. Check for Doneness: The edges should look set and slightly pulled away from the sides, and the center will look soft. Insert a toothpick halfway between the center and the edge—it should come out with moist, fudgy crumbs attached, not wet batter.
  11. Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the brownies cool in the pan for at least 2 hours, or preferably chill them in the fridge for 3–4 hours (or overnight). This is essential for setting the fudge texture.
  12. Slice: Once completely cooled, use the parchment sling to lift the brownies out of the pan. Slice into 16 even squares using a large, sharp chef's knife, cleaning the knife between cuts for perfect presentation.