Decadent Fudgy Brownies

No shortage of chocolate, these are super rich fudgy brownies.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 24
Calories 250 kcal


  • 1 Stand Mixer Not necessary it is what I use, you can use a hand mixer or do it by hand.


  • 285 g Butter 2.5 sticks
  • 8 oz Medium Chocolate Bar - 60% Cocoa
  • 90 g Dutch Processed Cocoa Powder - Unsweetened This needs to be split 30g and 60g. (3/4 Cup total split 1/4/c and 1/2 c)
  • 1 tbsp Espresso Poweder
  • 400 g Granulated Sugar 2 cups
  • 110 g Dark Brown Sugar 1/2 c
  • 2 tsp Vanilla Extract
  • 2 tsp Salt
  • 6 large Eggs
  • 125 g All - Purpose Flour 1 c
  • 8 oz Medium Chocolate Bar - 60% Cocoa
  • Flaked Sealt for topping the brownei


  • Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  • Chop 8oz of the choclate bar finely, as this will be melted in the next steps.
  • Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  • Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and cover with a towe then let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  • Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with a mixer start on slow for 30 seconds the high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  • Slow mixer down to medium and slowly pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  • Position a rack in the middle of the oven and preheat to 350°F (180°C).
  • Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined. ( I scarp the outside and cut through the middle, this makes a forward and backward d in the bowl.)
  • Chop remaing chocolate coarsley and gently fold in to batter.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Top with Flaked Salt.
  • Bake until lightly puffed on top, about 20 minutes.
  • Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.
  • Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  • Set the brownies on a cooling rack and cool completely in the pan.
  • Using the parchament papper remove it from the pan, cut and serve.