Dense Cocoa Brownies
The secret to a serious brownie is patience. You are looking for a glossy top and a center that resists slightly to the touch, indicating that the fats have stabilized.
Don't overmix the batter.
Once the dry ingredients hit the wet, stir only until the streaks of flour disappear. Developing gluten here will ruin the final texture.
- 8x8 inch square metal baking pan
- heavy-bottomed saucepan
- rubber spatula
- parchment paper
- wire cooling rack
What goes in.
- 8 ozbittersweet chocolate, chopped
- 1/2 cupunsalted butter
- 1 cupgranulated sugar
- 2large eggs
- 1 tspvanilla extract
- 1/2 cupall-purpose flour
- 1/4 cupunsweetened cocoa powder
- 1/2 tspfine sea salt
Temper the Chocolate
Melting the chocolate and butter together creates a smooth base; letting it cool for five minutes before adding the eggs prevents the eggs from scrambling prematurely.
The method.
Prep the pan
Preheat your oven to 350°F (175°C). Line your 8x8 pan with parchment paper, leaving an overhang on two sides to lift the brownies out later.
Melt the base
In the saucepan over low heat, melt the butter and chopped chocolate. Stir constantly until smooth, then remove from heat and let sit for five minutes.
Incorporate sugar and eggs
Whisk in the sugar, then the eggs one at a time, followed by the vanilla. The mixture should become glossy and thick.
Add dry ingredients
Sift the flour, cocoa, and salt directly into the pan. Use the spatula to fold the dry ingredients into the chocolate mass until no white spots remain.
Bake
Spread the batter into the prepared pan. Bake for 25 to 28 minutes. A toothpick inserted into the center should come out with a few damp, chocolatey crumbs—not wet batter.
Cool completely
Let the pan sit on a wire rack for at least an hour before lifting the brownies out. Cutting them while warm will result in a crumbly mess.
Other turns to take.
Espresso infusion
Add one teaspoon of instant espresso powder to the flour to deepen the chocolate intensity.
Sea salt finish
Sprinkle a pinch of flaky sea salt over the top immediately after taking the pan out of the oven.
When it doesn't go to plan.
Use high-percentage dark chocolate, 60% or higher, for the best flavor.
If the brownies seem stuck, run a thin knife along the edges that aren't covered by parchment.
Store in an airtight container at room temperature; they remain moist for up to three days.
The ones that keep coming up.
Why did my brownies turn out like cake?
You likely over-whisked the eggs or used too much flour. Stick to a rubber spatula for mixing to keep the texture dense.
Can I use chocolate chips instead of a bar?
Chips contain stabilizers that prevent them from melting into the smooth liquid base you need for this recipe. Use a solid bar.