The ultimate fudgy (dark chocolate) brownies!!! The end (There is nothing more to say ?). Just look at the picture.
I have searched for perfect brownies, it seems for ages. I wanted that fudgy taste and that thin crackly top. I have tried at least 15 different recipes but I was never quite satisfied with a result. They were perfect looking at every photo, but when they came out of my oven, I was disappointed. Don’t get me wrong, most of them tasted excellent, but I wanted them to look the same way… that thin crackly top… So I decided to experiment and after a few tries, I got the perfect ratio of ingredients and a perfect recipe! The fudgiest, tastiest brownies I have ever tried – well, of course, that’s that pride talking because I have finally succeeded.
These brownies are thick, chewy, fudgy, and rich in chocolate. And that perfect paper tin crackly crust on top. I am talking about a real chocolate obsession here – dark chocolate, Nutella and cocoa powder, a win-win combination.
What you will need? Dark chocolate (60-70% of cocoa – this is obligatory, please do not use chocolate with a smaller amount of cocoa percentage), granulated sugar, eggs (room temperature), butter, vanilla, all-purpose flour, cocoa powder, Nutella, salt and half a teaspoon of instant coffee (that’s optional).
Preheat oven to 180 C (350 F). Line 20×20 cm (8×8 inch) baking pan with parchment paper. In a bowl whisk flour, cocoa powder, and salt. Melt butter, Nutella, chocolate and coffee (if using) in a double boiler or water bath. Leave it to cool while you mix eggs. With an electric mixer beat eggs and sugar, until frothy, about 3-4 minutes, beat in vanilla. Pour egg mixture in melted chocolate and whisk until blended. Using a rubber spatula fold in dry ingredients. Pour the batter into prepared baking pan and bake for 20-25 minutes.
The ultimate fudgy brownies
Ingredients
- 225 grams dark chocolate 7.9 oz min 60% cocoa
- 130 grams butter (1/2 cup+1 Tbsp, 4.6 oz)
- 75 grams Nutella (1/4 cup, 2.65 oz)
- 3 eggs room temperature
- 180 grams granulated sugar (3/4 cup+2 Tbsp, 6.35 oz)
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour (3/4 cup (spoon&level method), 3.52 oz)
- 30 grams cocoa powder (1/4 cup, 1.05 oz)
- pinch of salt
- 1/2 teaspoon instant coffee optional
Instructions
- Preheat oven to 180 C (350 F).
- Line 20x20 cm (8x8 inch) baking pan with parchment paper.
- In a bowl whisk flour, cocoa powder, and salt.
- Melt butter, Nutella, chocolate and coffee (if using) in a double boiler or water bath. Leave it to cool while you mix eggs.
- With an electric mixer beat eggs and sugar, until frothy, about 3-4 minutes, beat in vanilla.
- Pour egg mixture in melted chocolate and whisk until blended.
- Using a rubber spatula fold in dry ingredients.
- Pour the batter into prepared baking pan and bake for 20-25 minutes.
Notes
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