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 on 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 few tries I got the perfect ratio of ingredients and a perfect recipe! The fudgiest, tasties brownies I have ever tried – well, of course, that’s that pride talking because I have finally succeeded.
This 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 chocoate with 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 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 eggs mixture in melted chocoate and whisk until blended. Using rubber spatula fold in dry ingredients. Pour the batter into prepared baking pan and bake for 20-25 minutes.
- 225 grams (7.9 oz) dark chocolate (min 60% cocoa)
- 130 grams (1/2 cup+1 Tbsp, 4.6 oz) butter
- 75 grams (1/4 cup, 2.65 oz) nutella
- 3 eggs, room temperature
- 180 grams (3/4 cup+2 Tbsp, 6.35 oz) granulated sugar
- 1 teaspoon vanilla extract
- 100 grams (3/4 cup (spoon&level method), 3.52 oz) all-purpose flour
- 30 grams (1/4 cup, 1.05 oz) cocoa powder
- pinch of salt
- ½ teaspoon instant coffee (optional)
- 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 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 eggs mixture in melted chocoate and whisk until blended.
- Using rubber spatula fold in dry ingredients.
- Pour the batter into prepared baking pan and bake for 20-25 minutes.
Can you send me this recipe in English?
I’m dying to make them
Dear Anita, recipe is also written in English. Just change language from Croatian to English in the menu – there is an option (button) “switch to English”. Let me know if you found it.
Can you send me this recipe in English? Thanks!
Dear Claris, recipe is also written in English. Just change language from Croatian to English in the menu- – there is an option (button) “switch to English”. Let me know if you found it.
Da li mutite odvojeno bjelanjca sa secerom pa dodajete zumanjca ilk cijelo jaje?
Evo mogu ja da pomognem. Kako pise u receptu – cela jaja.
Napravila, probalo petoro ljudi, svi odusevljeni! Hvala na receptu!
Hvala 🙂 drago mi je da ste odusevljeni!! 😘
Does the Nutella take over the chocolate flavor? I might be the only one in the world that does not really care for it, but they look so good
No, there is 75 grams of Nutella to 225 grams of dark chocolate, so don’t worry. Nutella just gives more flavor and an extra fudgines to the brownies, but don’t skip on it 🙂
The best brownies I have ever tried! This recipe is for keeps. Thank you!
Thank you so much Ana!