Seriously Fudgy Brownies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9-inch square metal pan with parchment, leaving overhangs on two opposite sides.
2. Melt the butter and half of the chopped chocolate (2 oz / 56 g) in a microwave in 30-second bursts, stirring each time, until smooth. Let it cool slightly.
3. Beat the sugar and eggs on medium-high speed for about 3 minutes, until pale and thick enough to form ribbons.
4. Add the warm chocolate-butter mixture and the vanilla, then mix until combined.
5. Sift the cocoa powder and flour into the batter, add the salt, and mix on low speed. Fold in the remaining chopped chocolate (2 oz / 57 g) and the chocolate chips. Spread the very thick batter evenly in the pan.
6. Bake for 28 to 30 minutes, then test the centre with a toothpick. Brownies are done when only a few moist crumbs cling to it; if wet batter shows, keep checking every 2 minutes. Expect 30 to 32 minutes in the author's oven. Slightly underbake, as they keep setting as they cool.
7. Cool completely in the pan on a rack. Lift out using the parchment overhangs, then cut into squares with a sharp knife.
8. Store leftovers at room temperature for up to 1 week, covered.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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