Luscious, decadent, crackly fudgy brownies, made with browned butter and both cocoa powder and chocolate. These are sure to satisfy and are perfect chocolate therapy!
Why I love these brownies!
For me, these brownies have the perfect balance of sweet, salty and chocolaty, with a crackly, shiny top and a fudgy centre. They’re everything I hope for when making brownies!
These brownies are adaptable to varying tastes for chocolate intensity, by experimenting with different chocolate strengths and/or adding more or less chocolate chips to the batter. You can make them your own, for your perfect balance :)
Ingredients and substitutions
Chocolate – you’ll want to use 53-57% cocoa chocolate here, so here are a few options in that range – Hershey’s Special Dark chocolate chips are 53%. Nestle Toll House Dark chocolate chips are also 53%. Costco’s Kirkland brand semi-sweet chocolate chips are 51%. Semi-sweet baking squares (such as Baker’s) are 57%. If you are using chocolate that is higher in cocoa content, simply reduce the added chocolate slightly. I wouldn’t suggest going over 60% cocoa for these brownies, as they will just be too chocolatey (yes, there is such a thing :).
Butter – unsalted butter is recommended, but you can use salted butter. Simply adjust the added salt as noted in the Recipe card if using salted butter.
Cocoa Powder – A Dutch-processed cocoa powder is recommended. I haven’t tested these brownies with a natural cocoa powder.
Espresso powder (or instant coffee granules) – you’ll want to use either espresso powder or instant coffee granules. Don’t substitute brewed coffee or espresso, as it will throw off the liquid ration. If you don’t have either, simply omit it.
Salt – the coarse salt topping is optional, but I have always been a fan of salt with chocolate, so I do recommend giving it a try.
Step-by-step photos
- Combine the cocoa powder, espresso powder and the first measure of chocolate in a medium bowl.
- Brown the butter in a saucepan over medium heat on the stovetop.
- Pour the hot, browned butter over the cocoa powder and chocolate and stir until smooth. Set aside for now.
- Add the eggs and sugar to a mixer (or bowl with an electric mixer).
- Beat the eggs and sugar together at medium-high speed for 3 minutes, until lightened and foamy.
- Add the chocolate/butter mixture to the batter and mix in until combined.
- Mix the batter until the chocolate is well combined.
- Add the flour and salt and mix in just until combined.
- Add the chocolate chips to the batter and fold in.
- Spoon the batter into the prepared 8×8-inch pan.
- Sprinkle the top with coarse salt, then bake for about 22-24 minutes.
- Finished brownies will be shiny and a little crackly on top. They will crack more as they cool.
Recipe video
Recipe tips!
- Baking time is critical to achieve the perfect fudgy brownies. In my oven, that time is 22 minutes, baked in a metal pan in the centre of the oven. If over-baked, these brownies will still be good, but not as moist.
- Watch closely after 20 minutes of baking (through the window :). The top should be shiny and set. They may or may not have cracks when done as the cracking mainly happens as they cool.
- For best results, use a parchment-lined metal baking pan. Glass pans don’t perform as well. If you must use a glass pan, reduce the baking temperature by 25F degrees.
Making ahead, storing and freezing
These brownies are best enjoyed freshly baked, but they keep well stored in an airtight container at room temperature. They will start to dry a bit as they sit but are still quite enjoyable.
These brownies will freeze well for up to 3 months.
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Ingredients
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (45 g) Dutch-process cocoa powder
- 4 oz (113 g) 53-57% chocolate chips, or chopped chocolate, about 2/3-3/4 cup of regular sized chocolate chips *see Note 1 below
- 1/2 teaspoon instant espresso powder, or 1 1/2 tsp instant coffee granules (or omit)
- 3/4 cups (150 g) white granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 1/2 cup (60 g) all purpose flour, spooned and levelled
- 1/2 teaspoon coarse kosher salt, reduce to 1/4 tsp if using salted butter
- 1/2 cup semi sweet or dark chocolate chips
- Coarse salt flakes, such as Fleur de Sel or Maldon's
Instructions
- Preheat oven to 350°F (not fan assisted) Grease and then line an 8×8” metal baking pan with parchment paper covering the bottom and two sides, with overhangs extending about 1" over the sides of the pan.
- Put cocoa powder, chocolate and espresso powder in a medium bowl. Set aside.
- Melt butter in a saucepan with a light coloured bottom over medium-low heat. Once foaming, begin swirling the pan to keep the butter moving in the pan, while continuing to cook. You will start to see white milk solids will begin to appear on the bottom. Continue swirling and cooking until the milk solids begin to brown and the butter turns golden and smells nutty. Immediately remove the butter from the heat.
- Immediately pour the hot browned butter into bowl with the cocoa and chocolate. Stir until smooth, then set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric beater, beat together the white sugar, brown sugar, vanilla, and eggs on medium-high speed until thick, smooth and lightened in colour, about 3 minutes.
- Reduce speed to low. Slowly pour the chocolate mixture into the egg mixture until incorporated.
- Continuing on low speed, add the flour and salt, mixing just until incorporated. Fold in additional chocolate chips. Batter will be very thick.
- Spoon the batter into the prepared pan and spread evenly.
- Bake 22-24 minutes until surface is glossy and just set (not jiggly in centre). Brownies will have some small cracks. Do not overbake. They will finish cooking and crack more as they cool.
- Let brownies cool in the pan at least 30 minutes before removing from pan to cut into squares.
Notes
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- Baking time is critical to achieve the perfect fudgy brownies. In my oven, that time is 22 minutes, baked in a metal pan in the centre of the oven. If over-baked, these brownies will still be good, but not as moist.
-
- Watch closely after 20 minutes of baking (through the window :). The top should be shiny and set. They may or may not have cracks when done as the cracking mainly happens as they cool.
-
- For best results, use a parchment-lined metal baking pan. Glass pans don’t perform as well. If you must use a glass pan, reduce the baking temperature by 25F degrees.
This recipe was adapted from a Reddit recipe from user moonjelly33, with changes made to the original
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
