Double chocolate fudge brownies

• 170 g unsalted buttercut into pieces
• 115 g dark chocolateroughly chopped, 60-70% cacao
• 200 g granulated sugar
• 3 large large eggsroom temperature
• 2 tsp vanilla extract
• 30 g unsweetened cocoa powder
• 65 g all-purpose flour
• ½ tsp salt
• 1 tsp espresso powderoptional, intensifies chocolate flavor

1. 1

   Preheat your oven to 175°C (350°F). Line a 23cm (9-inch) square baking pan with parchment paper, leaving overhang on two sides for easy removal. This is your future self thanking you.

2. 2

   In a 2-liter saucepan over low heat, melt the butter and chopped dark chocolate together, stirring frequently with a spatula until completely smooth and glossy, about 3-4 minutes. Remove from heat and let cool for 5 minutes — you don't want to scramble the eggs when they go in.

   Tip: Low and slow here. If the chocolate seizes up, add a tablespoon of warm water and stir vigorously.

3. 3

   Whisk the granulated sugar into the melted chocolate mixture until combined. Add the eggs one at a time, whisking vigorously after each addition. After the last egg, whisk hard for a full 60 seconds — this builds structure and creates that gorgeous crackly top.

   Tip: The batter should look thick, shiny, and pull away from the whisk in ribbons.

4. 4

   Whisk in the vanilla extract and espresso powder until incorporated.

5. 5

   Sift the cocoa powder, flour, and salt directly over the batter. Use the spatula to fold everything together with gentle strokes until just combined — you should see no dry streaks, but stop as soon as they disappear. Overmixing makes tough brownies.

   Tip: Sifting the cocoa prevents clumps and gives you a smoother batter.

6. 6

   Pour the batter into the prepared pan and spread it evenly with the spatula. Give the pan a few firm taps on the counter to release air bubbles.

7. 7

   Bake on the center rack for 22-25 minutes. The brownies are done when the top is set and crackly, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out with moist crumbs (not wet batter). They'll look slightly underdone — that's exactly right. They firm up as they cool.

   Tip: Start checking at 20 minutes. Every oven is different, and a minute too long is the difference between fudgy and cakey.

8. 8

   Let the brownies cool completely in the pan on a wire rack — at least 45 minutes, ideally 1 hour. Use the parchment overhang to lift the whole slab out, then cut into 9 squares with a sharp knife.

   Tip: For ultra-clean cuts, wipe the knife with a damp cloth between slices. Refrigerating for 30 minutes before cutting also helps.

• mixing bowl (large)
• saucepan (2-liter (2-quart))
• square baking pan (23cm (9-inch))
• whisk
• spatula
• parchment paper

Per serving

Nutritional values are estimates only.