Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and warm
  • 1 cup (200g) granulated sugar
  • 3/4 cup (75g) unsweetened Dutch-processed cocoa powder
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, cold
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

  1. Prep the oven. Preheat your oven to 325°F (165°C). Note: A lower temperature prevents the edges from burning before the middle sets.
  2. Line the pan. Grease an 8x8 inch pan and line with parchment paper, leaving an inch of overhang on the sides.
  3. Melt the butter. In a large bowl, combine 1/2 cup melted warm butter and 1 cup sugar. Whisk vigorously until the mixture looks like wet sand.
  4. Bloom the cocoa. Sift in 3/4 cup Dutch cocoa powder and 1/4 tsp salt. Stir until the batter is dark, thick, and fragrant.
  5. Incorporate vanilla. Stir in 2 tsp vanilla extract. Note: Adding it now ensures it distributes evenly through the fat.
  6. Add the eggs. Whisk in 2 large cold eggs one at a time. Beat for 1-2 minutes until the batter becomes shiny and smooth.
  7. Fold the flour. Gently fold in 1/2 cup all purpose flour using a spatula. Stop as soon as no white streaks remain to avoid tough brownies.
  8. Add texture. Fold in 1/2 cup semi sweet chocolate chips.
  9. Spread and bake. Pour the batter into the prepared pan. Bake for 25 minutes until the edges are firm but the center still has a slight jiggle.
  10. Cool completely. Place the pan on a wire rack. Wait at least 30 minutes before slicing to allow the fudge to set.