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Ultimate Fudge Brownies

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Bars
Servings 24


  • 4 ounces unsweetened chocolate
  • 2 sticks unsalted butter
  • 2 tsp espresso powder
  • 5 tablespoons all-purpose four
  • 3 Tbsp black cocoa powder you can substitute Dutch-process cocoa powder if you don't have black
  • 3/4 tsp salt
  • 1 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 yolk
  • 1 Tbsp pure vanilla extract
  • Flaky sea salt for sprinkling optional


  • Preheat the oven to 350 degrees. Spray a 13x9x2" pan with cooking spray. Line the bottom with parchment paper. Set aside.
  • Place a large heat-proof mixing bowl in a medium saucepan with a couple of inches of water in it (make a double boiler). The bottom of the mixing bowl should not touch the water. Place the chocolate, butter, and espresso powder in the mixing bowl and, over medium to medium-high heat, melt until smooth, stirring often with a whisk.
  • Meanwhile, place the flour, cocoa powder, and salt in a small bowl and whisk. Set aside.
  • Once the chocolate and butter are melted, remove the bowl from your makeshift double boiler and add the sugars. Whisk well (I recommend doing this while the chocolate mixture is still hot, as the sugar melts and is incorporated beautifully). Once combined, add the eggs, yolk, and vanilla all at once and very gently incorporate the eggs/yolk into the chocolate/sugar mixture. Do not over whisk! Gently, gently, gently is the key. Finally, add the dry ingredients all at once. Switch to a rubber spatula and, again, very gently fold the dry into the wet — a few streaks of dry is okay.
  • Pour the batter into the prepared pan and bake for 22-25 minutes, rotating the pan after 10 minutes. Begin checking the brownies with a toothpick at 20 minutes (just in case your oven is running hot). The toothpick should have moist-ish crumbs on it when the brownies are done. If the toothpick is clean or the crumbs are dry, you've over-baked the brownies and you will hate yourself. Sprinkle with flaky sea salt, if using, and let them come to room temperature on the counter. Slice and serve.
  • Brownies will keep tightly wrapped on the counter for 3 days, but I personally freeze any and all leftovers and eat them straight from the freezer whenever I feel the need.