Deep-Dish Fudgy Brownies

Instructions

1. 1

   Heat the oven and line the pan

   Set a rack in the middle of the oven and heat it to 350°F (175°C). Butter an 8-inch square metal pan, then lay in a sling of parchment that runs up two opposite sides with a couple of inches hanging over the edges. That overhang is how you lift the whole slab out later without wrecking the corners. Metal is worth seeking out here; glass and ceramic hold heat differently and will add five to ten minutes to the bake.

2. 2

   Melt the butter and chocolate together

   Combine the butter and chopped bittersweet chocolate in a large heatproof bowl. Microwave in 20-second bursts, stirring between each, until about three-quarters melted, then keep stirring off the heat so the residual warmth finishes the job. You can also do this in a saucepan over low heat. You want the mixture smooth, glossy, and warm to the touch but never hot enough to steam.

3. 3

   Stir in both sugars

   Add the granulated and brown sugars to the warm chocolate and stir hard for a full minute. The mixture will look grainy and a little dull, which is exactly right. Warm fat starts breaking the sugar crystals down, and that head start is the first half of the shiny-top equation. Let it sit for five minutes to cool to just barely warm, so the eggs don't scramble on contact.

4. 4

   Whisk in the eggs and vanilla

   Add the eggs, the extra yolk, and the vanilla, then whisk vigorously for a solid two minutes. Don't rush this. The sugar dissolves into the water in the egg whites, and the thin foam you build is what bakes into that paper-thin crackly crust. You'll feel the batter go from gritty to slick, and it should look noticeably thicker and satiny when you lift the whisk.

5. 5

   Fold in the dry ingredients

   Sift the flour, cocoa powder, espresso powder, and fine salt directly over the batter, then fold with a spatula just until the last streaks of dry disappear. Stop there. Overworking develops gluten and turns a fudgy brownie cakey, and this batter is thick enough that a few extra strokes make a real difference.

6. 6

   Add the chunks and spread

   Fold in the chocolate chunks, reserving a small handful to scatter across the top. Scrape the batter into the pan and push it into the corners with an offset spatula, smoothing the surface flat. Scatter the reserved chocolate over the top and rap the pan once on the counter to settle everything.

7. 7

   Bake until the center is just set

   Bake for 28 to 32 minutes. You're looking for puffed, firm edges, a matte crackled surface, and a center that still gives slightly when you press it. A toothpick in the middle should come out with thick, moist crumbs clinging to it, never clean. Clean means you've gone too far. Sprinkle with flaky salt the moment it leaves the oven while the surface is still tacky.

8. 8

   Cool completely, then cut

   Let the brownies cool in the pan for at least two hours. They finish setting as they cool, and cutting warm brownies gives you a smeared mess instead of clean squares. Lift the slab out by the parchment, then cut into 16 squares with a long knife, wiping the blade clean between cuts. For bakery-sharp edges, chill the cooled slab for 30 minutes before slicing.

9. You did it! Help us bring baking back home by selling your delicious baked goods on Homebaked!

Baker's Tips

• 1.

  Room-temperature eggs matter more than usual here. Cold eggs cool the batter and keep the sugar from dissolving, which is the most common reason a brownie comes out without its shiny top. Sit them in warm water for ten minutes if you forgot to take them out.

• 2.

  Dutch-process cocoa gives a dark, smooth, almost Oreo-like flavor. Natural cocoa works fine and tastes fruitier and sharper, so use whichever matches the brownie you grew up on.

• 3.

  The espresso powder won't make these taste like coffee. It sharpens the chocolate and makes the whole thing read darker, and a teaspoon is the single cheapest upgrade to any chocolate bake.

• 4.

  Pull them earlier than feels comfortable. Carryover heat keeps cooking the center for several minutes after the pan comes out, so a brownie that looks slightly underdone in the middle is a perfectly fudgy one once cool.

• 5.

  Weigh your flour and cocoa if you have a scale. A heavy-handed cup of flour can add 20 grams, which is the difference between fudgy and dry.

• 6.

  For a walnut or pecan version, toast 3/4 cup of chopped nuts for eight minutes first and fold them in with the chocolate chunks.

Equipment

• 8-inch square metal baking pan
• Parchment paper
• Large heatproof mixing bowl
• Balloon whisk
• Flexible spatula
• Fine-mesh sieve
• Kitchen scale (recommended)
• Long chef's knife

Storage