World's Best Fudgy Brownies (Printable Version)

Rich, chewy brownies with crackly tops and deep chocolate flavor enhanced by espresso and mix-in options.

# Ingredients:

→ Fats

01 - 113 grams unsalted butter, melted
02 - 60 milliliters neutral oil (vegetable or canola)

→ Sugars

03 - 200 grams granulated sugar
04 - 50 grams powdered sugar

→ Eggs and Flavoring

05 - 3 large eggs (including one extra yolk)
06 - 5 milliliters vanilla extract

→ Chocolate and Cocoa

07 - 30 grams Dutch process cocoa powder
08 - 115 grams bittersweet or dark chocolate, chopped and melted
09 - 60 grams semisweet chocolate chunks
10 - 5 grams espresso powder

→ Dry Ingredients

11 - 85 grams all-purpose flour
12 - 15 grams cornstarch
13 - 3 grams salt

→ Optional Mix-ins

14 - 60 grams toasted walnuts or pecans

# Steps:

01 - Preheat oven to 175°C. Line an 20x20 cm square baking pan with parchment paper, allowing overhang for easy removal.
02 - In a microwave-safe bowl, combine melted butter, oil, and chopped dark chocolate. Heat in 30-second intervals, stirring until smooth and glossy.
03 - Whisk cocoa and espresso powders into the melted chocolate mixture to bloom and intensify flavor. Allow to cool slightly.
04 - Using a mixer, beat granulated sugar, powdered sugar, and vanilla extract on medium-high speed for 3 to 6 minutes until lightened in color and glossy with a meringue-like texture.
05 - Gradually add the cooled chocolate mixture to the sugar and egg mixture, stirring gently until uniform in color.
06 - Sift together flour, cornstarch, and salt. Gently fold into wet batter using a spatula without overmixing. Fold in chocolate chunks and toasted nuts if using.
07 - Pour batter evenly into prepared pan and smooth surface. Bake for approximately 25 minutes or until edges are set and toothpick inserted in the center comes out with moist crumbs. Begin checking at 23 minutes.
08 - Allow brownies to cool completely in pan. For cleaner slices, chill before cutting and wipe knife between cuts. Serve plain or topped with ice cream.

# Notes:

01 - Whisking sugars and eggs to the correct meringue-like texture is essential for the shiny, crackly top.
02 - Avoid overmixing once dry ingredients are added to maintain a tender, chewy crumb.
03 - Toasted nuts enhance flavor and texture if included.
04 - Store airtight at room temperature up to 4 days, refrigerate for one week, or freeze up to 2 months.

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