brownies.
Fudgy brownies. Technique and high-quality ingredients drive this recipe.
Ingredients:
wet:
225g + 45g 80-90% dark chocolate, roughly chopped.
150g butter.
30g (2 tbsp) canola oil.
100g brown sugar.
75g sugar.
2 whole eggs, cold.
1 egg yolk, cold.
50g (1/4 cup) buttermilk.
8g (2 tsp) vanilla pasta/extract.
2g (1.5tsp) instant coffee/espresso powder.
dry:
75g all-purpose flour.
75g Dutch processed cocoa powder.
5g kosher salt.
Equipment:
8x8” baking pan.
parchment paper.
stand mixer w/whisk attachment, or a whisk and a mixing bowl.
small saucepan.
Yield:
9, 2.7”x2.7” brownies.
Execution:
brown butter.
Place the butter in a saucepan set over medium heat.
As the butter melts, it will begin to foam as the water is evaporating from the butter.
Gently stir the butter as it melts and foams as this will promote even browning.
As the butter continues to cook, the milk solids will begin to turn brown, and will start foaming, heavily.
Once the the milk solids at the bottom of the saucepan are brown and you can smell an intense rich and nutty aroma, cut the heat and constantly stir the butter.
Add 225g of dark chocolate, canola oil and espresso powder to the butter and stir until homogenous, set aside.
2. wet.
Whisk together both sugar, while whisking, add both the whole eggs, whisk until combined, add the egg yolk and continue to whisk for 4-5 minutes until the color lightens significantly. (If using a stand mixer, allow to mix on medium speed.)
Make sure the eggs are cold at this stage, if the eggs are not cold they will not be able to hold air and become light and fluffy, your end product will become overly dense and heavy.
Add the buttermilk and vanilla extract, whisk together.
While whisking, slowly add the brown butter/chocolate mixture, stir until fully combined.
3. dry.
In a separate bowl, whisk together the salt, flour & cocoa powder.
4. combine wet & dry.
Add one half of the dry ingredients into the wet batter, fold the mixture using a spatula until all of the dry ingredients are incorporated.
Add the remaining dark chocolate and fold into the batter.
5. rest, hydrating the batter.
Transfer the batter to a 8x8” baking pan, lined with parchment paper. Apply a layer of cooking spray/oil to the baking pan, before adding the batter.
Wrap the pan with plastic wrap and place in your fridge for 8-24 hours.
6. baking.
Preheat your oven to 350°F.
Bake the brownies for 25 minutes.
Sprinkle the top with maldon flaky salt.
7. rest #2.
Allow the brownies to cool down for 15 minutes.
Wrap the pan with plastic wrap and place in your fridge for 6-8 hours.
Remove from the baking pan, slice into 9 pieces & serve.