Ultimate Fudgy Brownies

Ingredients:

Chocolate Mixture:
200g dark chocolate (60-80% cocoa, your choice)
3/4 cup (90g) Dutch-processed cocoa powder
1 tsp espresso powder (optional)
1 cup (225g) melted butter (unsalted)
Sugar Mixture:
1 cup (200g) granulated sugar
1 cup (200g) dark brown sugar
Egg Mixture:
6 eggs (room temperature)
Dry Ingredients:
1 cup (120g) all-purpose flour
1/4 tsp salt
Optional Toppings:
Sea salt for sprinkling
Extra chocolate chunks, nuts, or pretzels

Directions:

Prep Your Pan:
Preheat your oven to 350°F (180°C). Line a 9×13-inch baking tin with butter and parchment paper.

Make the Chocolate Mixture:
Melt the butter and pour it over chopped dark chocolate, cocoa powder, and espresso powder. Stir until the chocolate is fully melted and smooth.

Combine Sugars and Eggs:
In a separate large bowl, whisk together the granulated and dark brown sugars. Add the eggs one at a time, whisking vigorously after each addition until the mixture thickens and turns pale.

Combine the Chocolate and Sugar Mixtures:
Gradually pour the melted chocolate mixture into the sugar and egg mixture. Stir gently until everything is fully incorporated.

Add Dry Ingredients:
Sift in the flour and salt. Fold gently, just until combined—be careful not to overmix to keep the brownies fudgy!

Bake:
Pour the batter into your prepared tin and smooth the surface. Bake for 45-50 minutes. After 20 minutes of baking, carefully remove the pan and firmly slam it on the counter to even out the texture. Sprinkle sea salt on top if desired, then return to the oven.

Cool and Serve:
Let the brownies cool completely before slicing into perfect squares. Enjoy!

Serving Suggestions:
Serve warm with a scoop of vanilla ice cream for the ultimate dessert.
These brownies pair wonderfully with coffee or tea as an afternoon treat.

Cooking Tips:
Beating the eggs and sugar thoroughly creates a thick, aerated batter that eliminates the need for chemical leaveners.
Slamming the brownies mid-bake gives them a beautiful crackly top and even texture.