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Prep Your Pan:
Preheat your oven to 350°F (180°C). Line a 9×13-inch baking tin with butter and parchment paper.
Make the Chocolate Mixture:
Melt the butter and pour it over chopped dark chocolate, cocoa powder, and espresso powder. Stir until the chocolate is fully melted and smooth.
Combine Sugars and Eggs:
In a separate large bowl, whisk together the granulated and dark brown sugars. Add the eggs one at a time, whisking vigorously after each addition until the mixture thickens and turns pale.
Combine the Chocolate and Sugar Mixtures:
Gradually pour the melted chocolate mixture into the sugar and egg mixture. Stir gently until everything is fully incorporated.
Add Dry Ingredients:
Sift in the flour and salt. Fold gently, just until combined—be careful not to overmix to keep the brownies fudgy!
Bake:
Pour the batter into your prepared tin and smooth the surface. Bake for 45-50 minutes. After 20 minutes of baking, carefully remove the pan and firmly slam it on the counter to even out the texture. Sprinkle sea salt on top if desired, then return to the oven.
Cool and Serve:
Let the brownies cool completely before slicing into perfect squares. Enjoy!
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream for the ultimate dessert.
These brownies pair wonderfully with coffee or tea as an afternoon treat.
Cooking Tips:
Beating the eggs and sugar thoroughly creates a thick, aerated batter that eliminates the need for chemical leaveners.
Slamming the brownies mid-bake gives them a beautiful crackly top and even texture.
Nutritional Benefits:
Using dark chocolate provides a good source of antioxidants and adds a depth of flavor.
The brownies are rich in flavor, so small servings go a long way in satisfying your sweet tooth.
Dietary Information:
Vegetarian: Yes
Gluten-Free: No, but you can substitute with gluten-free flour.
Nut-Free: Yes, but you can add nuts if desired.
Nutritional Facts (Per Serving, Approx.):
Calories: 250
Protein: 4g
Carbohydrates: 32g
Fat: 12g
Sugar: 23g
Storage:
Store brownies in an airtight container at room temperature for up to 5 days.
You can freeze them for up to 3 months. Thaw before serving.
Why You’ll Love This Recipe:
Rich Chocolate Flavor: The combination of dark chocolate, cocoa, and espresso creates an intense, fudgy brownie experience.
Perfect Texture: Beating the eggs and slamming the pan gives you a beautiful crackly top with a gooey center.
Customizable: Mix in your favorite toppings, like chocolate chunks, nuts, or even potato chips, to make these brownies your own.
Crowd-Pleaser: These brownies are perfect for any occasion—birthdays, breakups, or just because!
Conclusion:
These Ultimate Fudgy Brownies are the kind of dessert that fits any occasion. Whether you enjoy them straight from the oven or a day later, the deep chocolate flavor and perfect texture will make them a favorite for years to come. Try adding your own unique spin to them for a fun twist on this classic treat.
Frequently Asked Questions:
Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind it will make the brownies sweeter and less rich.
Why do I need to slam the brownies on the counter?
This technique helps create an even texture and the perfect crackly top.
Can I add mix-ins to the brownies?
Absolutely! Chocolate chunks, nuts, or pretzels are great additions.
How do I know if the brownies are done?
A toothpick should come out with a bit of fudgy batter, not raw, after 45 minutes.
Can I make these gluten-free?
Yes, simply replace the flour with a gluten-free all-purpose blend.
What kind of cocoa powder should I use?
Dutch-processed cocoa gives a richer, darker flavor, but regular cocoa works too.
How should I store these brownies?
Keep them in an airtight container at room temperature or freeze for later use.
Can I skip the espresso powder?
Yes, but it enhances the chocolate flavor without making the brownies taste like coffee.
What’s the secret to their fudginess?
Beating the eggs and sugar well, combined with the melted chocolate, gives these brownies their fudgy texture.
Can I use white or light brown sugar instead of dark brown sugar?
You can, but dark brown sugar gives a deeper flavor due to its higher molasses content.
