super fudgy brownies

adapted from the sallysbakingaddiction recipe with a few tweaks. browning the butter is optional but recommended as it enhances the fudgy texture and rich flavor. for the chocolate I use half milk chocolate and half dark chocolate. about 56g each should be melted, and the rest added to the batter in place of chocolate chips (chopped chocolate tends to melt into the brownies better than chocolate chips, but chocolate chips never hurt) additional chocolate chunks can be added to the top before baking, but may interfere with the crispy top. recipe written by olivia s, any questions don't hesitate to ask :)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat the oven to 175°C and line an 8"x8" baking tin with parchment paper (it's helpful to leave an overhang on each side to take the brownies out)

Step 2

melt the butter in a microwave safe bowl in 30 second bursts to prevent burning, stirring between each burst. alternatively brown the butter in a saucepan over medium - low heat until golden, caramelized, and nutty. it may become frothy - this is normal and not a problem.

Step 3

transfer the melted butter to a large bowl ( this will be where all ingredients are added) then add the cocoa powder and whisk until smooth

Step 4

while the cocoa powder blooms, melt 112g of chocolate in the microwave in 30 second bursts to prevent burning, stirring between each one, then add to the butter mixture and whisk until incorporated

Step 5

add the sugar and whisk until well combined. it may look grainy and thick but keep mixing until well incorporated.

Step 6

add the eggs and vanilla and mix well. I prefer to use a spatula at this point, it becomes thick and somewhat gooey (this is normal) but continue mixing until smooth

Step 7

finally fold in the flour and salt with the spatula until all dry flour is incorporated, and add the rest of the chopped chocolate or chocolate chips.

Step 8

spread the batter into a lined baking tin (I prefer an 8"x8" tin) and bake for 30 minutes. if using brown butter, bake for 20-25 minutes. to test, poke a toothpick in the middle, if there is wet batter, bake for an additional 2 minutes, then check again (repeat until baked) . you should look for some very thick, sticky crumbs on the toothpick to see if it's baked. when there is no wet batter then they are finished

Step 9

allow the brownies to cool completely before removing and cut into 16 squares