Fudge brownies

Hover over the image to see how they turned out! I didn't take a photo of my own but they looked essentially the same (just cut a lot less neatly.) There's not much to say; these are classic brownies, and they taste great!

Ingredients

226 g unsalted butter

400 g sugar

75 h unsweetened cocoa powder

3 room temp. eggs

1 tbsp. vanilla extract

1 tsp. salt

120 g flour

270 g semisweet chocolate chips (or block chocolate) (I recommend semisweet because the brownies aren't overpoweringly sweet that way, but it's really up to you.)

Optional ingredients (anything you want, in any quantity you want!)

Walnuts

Dates

Toffee

Etc...

Materials

9- or 8-inch cake pan

Directions

Aggressively grease your pan with butter to make sure the brownies come out without sticking. You can put parchment paper on the bottom, but I was able to get them out perfectly without. Preheat the oven to 350°F.

Melt the butter in 20-second bursts until totally melted. Add the cocoa powder through a strainer to make sure it's ultrafine and pick out any clumps (this takes a while, but it's worth it). Whisk.

Add the sugar and whisk again. Repeat for the eggs, vanilla extract, and salt.

Add the flour in portions until it's all been mixed in. Do the same for your chocolate chips. If you want to add any extra ingredients like nuts or toffee, do it now!

Pour the batter into your pan and spread it out evenly. Let it sit for a minute or two so it can even out on its own. If you want to put anything on top, like chocolate chips or a sprinkle of your optional ingredient, do it now!

Bake for 35-40 minutes. Insert a toothpick. If you want fudgier brownies, remove them from the oven when your toothpick comes out with some crumbs. If you want cakey brownies, wait until it's mostly clean. Remove and let cool completely before slicing.

Credits

John Kanell .