The perfect chewy fudge squares of chocolate. This decadent brownie is worth every minute spent making and will impress anyone you bake it for.
Cook Time
40 minutes
Total Time
4 hr
Yield
8 servings
Ingredients
nonstick cooking spray, for greasing
1 cup unsalted butter (230 g)
1 ¼ cups granulated sugar (250 g)
1 cup dark brown sugar (200 g), packed
4 large eggs, room temperature
2 oz freshly brewed espresso (60 g)
¼ cup vegetable oil (60 mL)
1 tablespoon pure vanilla extract
1 ¼ cups all purpose flour (155 g)
1 cup unsweetened cocoa powder (120 g)
1 teaspoon baking powder
1 teaspoon kosher salt
6 oz semi sweet chocolate (175 g)
4 oz milk and semisweet chocolate feves (110 g)
flaky sea salt, for sprinkling
Nutrition Info
Calories 742
Fat 46g
Carbs 75g
Fiber 10g
Sugar 50g
Protein 10g
How to Make It
1. Step
Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
2. Step
In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
3. Step
In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
4. Step
To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½–3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
5. Step
In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
6. Step
Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
7. Step
On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
8. Step
Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
9. Step
Refrigerate for at least 2 hours, or up to overnight.
10. Step
When ready to bake, preheat the oven to 350°F (180°C).
11. Step
Bake the brownies for 35–40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
12. Step
Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20–30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
