Dark Chocolate Brownies Fudgy (Print Version)
# Ingredients:
01 -
170 grams unsalted butter
02 -
27 grams vegetable oil
03 -
170 grams bittersweet chocolate, chopped
04 -
225 grams granulated sugar
05 -
3 large eggs, cold
06 -
1 egg yolk, cold
07 -
1.5 teaspoons vanilla extract
08 -
57 grams Dutch-process cocoa powder
09 -
64 grams bread flour
10 -
0.5 teaspoon instant espresso powder
11 -
0.25 teaspoon fine salt
# Instructions:
01 -
Preheat oven to 175°C. Line a light-colored metal 20 cm square pan with parchment paper, ensuring an overhang on two sides. Lightly coat with nonstick cooking spray.
02 -
Combine chopped chocolate, butter, and vegetable oil in a large microwave-safe bowl. Heat in 30-second intervals, stirring after each, until thoroughly melted and smooth.
03 -
Add granulated sugar to the hot mixture and whisk vigorously until fully dissolved. Let the mixture cool until just warm.
04 -
Whisk in eggs, egg yolk, and vanilla extract for one minute until the mixture is glossy and well combined.
05 -
Using a rubber spatula, gently fold in cocoa powder, bread flour, instant espresso powder, and salt until homogenous. Scrape down the sides and bottom to ensure even mixing.
06 -
Transfer the batter into the prepared pan and smooth the surface. Bake for approximately 30 minutes or until a tester emerges with moist crumbs and the center reaches 90°C. Avoid overbaking.
07 -
Allow brownies to cool completely at room temperature before slicing. For denser texture, chill before serving. Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
# Notes:
01 -
Do not overbake; brownies continue to set as they cool. Chilling enhances fudginess. Use a light-colored metal pan for even baking and best texture.