These chewy easy fudge brownies are a deep, dense, chocolate-packed brownies, the sort of brownie that every chocolate lover craves. They have that coveted shiny meringue top and come together easily in one bowl or pot. I like to make my brownies in a shallow quart sheet pan that is 1-inch thick. But they bake up just fine in a more conventional 2-inch deep baking pan. Just don’t expect the shiny meringue top to go all the way to the edge of the deeper 2-inch pan. The shorter 1-inch pan helps the meringue form across the brownie top.
Course Dessert, Snack
Cuisine American
Keyword brownies, chocolate
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 16
Calories 384kcal
Author Irvin
Ingredients
1cupunsalted butter2 sticks or 225 g
2cupswhite sugar400 g
1cupDutch-process cocoa110 g
1tablespoonvanilla extract
1teaspoonkosher salt
1teaspoonespresso powder or instant coffeeoptional but recommended
1/2teaspoonbaking powder
4large eggsrefrigerator cold
1 1/4cupsall-purpose flour175
2cupschocolate chips or chopped chocolate340 g
Instructions
Preheat the oven to 350°F. Spray a 9 x 13 x 1-inch quarter sheet pan with cooking oil, then line the bottom and sides with parchment paper. You can also use a more conventional 9 x 13 x 2-inch pan, spraying with cooking oil and lining with parchment paper in a similar manner. See the headnote above for the difference in baking between the two.
Place the butter, sugar and cocoa powder in a large microwave safe bowl. Cook the mixture for 1 minutes, then stir. Cook in 30 seconds bursts, stirring between each cook cycle, until the butter is completely melted and warm. Stir vigorously once the butter is melted, to dissolve the sugar and cocoa powder as much as possible. The mixture might look a little pasty or grainy. That’s ok.You can also heat and cook the butter, sugar and cocoa powder in a large pot on the stove if you don’t have a microwave or don’t wish to use it.
Add the vanilla, salt, espresso powder (if using) and baking powder to the bowl and stir to incorporate. Add the eggs, one at a time, mixing thoroughly to incorporate. Try to get the mixture nice and shiny and glossy.
Add the flour and fold it in until there are just a few streaks of flour left. Add the chocolate chips and continue to mix and fold them in, until evenly distributed and all the flour is absorbed.
Scrape the brownie batter into the prepared pan. Let it sit for 1 or 2 minutes, or until the top of the brownie batter has a glossy sheen to it. Then place in the oven and bake for 23 to 27 minutes or until a toothpick inserted in the middle in few places comes out clean (you want to check a few places in case your toothpick hits a chocolate chip). Try not to overbake the brownies.Let rest in the pan until cool enough to touch, about 20 minutes. Then grab the edges of the parchment paper and move the entire brownie to a wire cooling rack. Cool completely, remove parchment paper, cut and serve.