Best Chocolate Brownies EVER!
These are the brownies that started it all. They are deeply fudgy, intensely chocolatey, and absolutely impossible to stop at one. This is my go-to recipe and I hope it becomes yours too.
Ingredients
- 220g unsalted butter
- 320g dark chocolate (54% cocoa solids)
- 200g eggs
- 20g egg yolks
- 75g granulated sugar
- 185g light brown sugar
- 150g all-purpose flour
- 30g cocoa powder
- ½ tsp sea salt
- Extra chocolate chips and sea salt flakes for sprinkling
Method
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking tin with parchment paper.
- Combine the butter and chocolate in a heatproof bowl and melt over a pot of simmering water, stirring occasionally. Once fully melted, remove from the heat and set aside to cool for 10 minutes.
- In a stand mixer, combine the eggs, egg yolks, and both sugars. Whisk on high speed for 4 minutes until the mixture is light, pale, and fluffy.
- With the mixer on low speed, slowly drizzle in the cooled chocolate mixture. Stop as soon as it's incorporated — don't overmix.
- Sieve in the flour, cocoa powder, and salt.
- Using a hand whisk, gently fold the dry ingredients into the batter until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and spread evenly. Sprinkle extra chocolate chips and a pinch of sea salt flakes over the top.
- Bake for 25–30 minutes.
Tip: Let the brownies cool completely in the tin before slicing for the cleanest cuts. If you can wait — they're even better the next day!