Description
A velvety fudgy brownie recipe that’s richer than any store‑bought bar, featuring butter, dark chocolate and a touch of espresso for depth. Easy to double or freeze for guests or a midnight craving.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup dark chocolate chips
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all‑purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9 inch pan with parchment paper.
- Melt the butter and dark chocolate together over a double boiler, stirring until smooth.
- In a separate bowl, whisk the granulated sugar, eggs, and vanilla extract until light and fluffy.
- Fold the melted chocolate mixture into the egg mixture, then sift in the flour, cocoa powder, and salt. Stir until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 20–22 minutes; the edges should be firm while the center remains slightly gooey.
- Let the brownies cool in the pan for 10 minutes, then cut into squares and serve.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American