FUDGY BROWNIES
Sixteen 2-inch squares
Darker, richer, and fudgier than Brownies Cockaigne, this is our idea of the perfect, modern brownie.
Preheat the oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper so it extends over 2 sides.
Melt, stirring frequently, in a large saucepan over low heat:
- 1 stick (4 oz or 115g) unsalted butter, cut into cubes
- 1 cup (170g) semisweet chocolate chips
Whisk in until the sugar is dissolved:
- ½ cup (100g) sugar
- ½ cup packed (115g) brown sugar
Whisk in until just combined:
- 2 large eggs
- (2 teaspoons espresso powder)
- 1 teaspoon vanilla
Stir in just until combined:
- ¾ cup (95g) all-purpose flour
- ⅓ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
Scrape into the prepared pan. If desired, sprinkle over the top:
- (½ teaspoon flaky sea salt)
Bake until a toothpick inserted in the center comes out with moist crumbs attached, 18 to 20 minutes. Let cool completely in the pan on a rack before cutting.