Recipe Details
"These brownies are the ultimate indulgence for chocolate purists, featuring a dense, fudgy center and a signature crackly top. The addition of high-quality dark chocolate chunks and a delicate sprinkle of flaky sea salt elevates this classic treat to a gourmet level."
1 Ingredients
| Qty | Item |
|---|---|
| 1 cup | Unsalted butter |
| 1.5 cups | Granulated sugar |
| 0.75 cup | Dutch-processed cocoa powder |
| 3 pieces | Large eggs |
| 1 tsp | Vanilla extract |
| 0.75 cup | All-purpose flour |
| 1 cup | Dark chocolate chips (70% cocoa) |
| 1 tsp | Flaky sea salt (Maldon style) |
2 Instructions
Preheat your oven to 325°F (165°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar and cocoa powder until the mixture is smooth and slightly gritty.
Add the eggs one at a time, whisking vigorously after each addition until the batter looks shiny and well-combined. Stir in the vanilla extract.
Gently fold in the all-purpose flour using a spatula until just a few streaks remain. Do not overmix.
Fold in the dark chocolate chips. Pour the batter into the prepared baking pan and spread it evenly.
Sprinkle half of the flaky sea salt over the top of the batter.
Bake for 28-32 minutes. The center should be set but still slightly soft to the touch; a toothpick inserted should come out with moist crumbs.
Remove from the oven and immediately sprinkle the remaining flaky sea salt. Let the brownies cool completely in the pan before lifting them out and slicing into squares.
💡 Tips & Tricks
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·
Use Dutch-processed cocoa powder for a darker color and a smoother, less acidic chocolate flavor.
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To get clean slices, refrigerate the brownies for 1 hour before cutting with a sharp, warm knife.
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·
Don't skip the parchment paper; it makes lifting the fudgy brownies out of the pan much easier without breaking them.
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Beat the eggs well to achieve that classic shiny, crackly brownie top texture.
? Frequently Asked Questions
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