A Ridiculously Good Brownie
- Total Time: 50 minutes
- Yield: 10 1x
Description
There’s something to be appreciated about a rich and fudgy slab of chocolate-y goodness that’s essentially frosting, barely held together with some flour.
Ingredients
- 11 tbsp (165 ml) unsalted butter
- 1 1/4 cups (8 3/4 oz) granulated sugar
- 1 1/4 oz (35 g) black cocoa powder
- 1 1/4 oz (35 g) unsweetened cocoa powder
- 1/2 tsp vanilla sea salt (or regular sea salt)
- 1 tsp (5 ml) vanilla butternut extract
- 2 large eggs
- 1/3 cup + 1 tbs (1 3/4 oz) flour
Instructions
- Preheat oven to 325 degrees F.
- Line the bottom of a 6-inch cake pan with parchment or foil, and spray/butter well.
- Melt the butter in a saucepan, and whisk in the cocoa and sugar until all combined (don’t worry if it looks gritty, it’s supposed to).
- Once hot, remove from heat and mix in the vanilla and one egg at a time, beating well after each addition with an electric beater or a wooden spoon, or a rubber spatula.
- Mix vigorously until the batter becomes glossy and shiny (the more you mix, the more of a lovely crust you will receive).
- Gently fold in the flour until combined, no more than 40 strokes.
- Spread the batter evenly in a pan.
- For a 6 inch pan, bake for 35-40 minutes.
- For a 8×8 pan, bake for 20-25 minutes.
- Check doneness by inserting a toothpick in the center–as long as no wet batter comes out it’s done!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 270
If You Liked This Recipe, You’ll Love These
- Oatmeal Peanut Butter Brookie Bars
- Spring Strawberry Cupcakes
- Fresh Strawberry Scones
- Soft and Fluffy Sourdough Sandwich Loaf
Frequently Asked Questions
What is black cocoa powder, and can I substitute it?
Black cocoa is heavily Dutch-processed cocoa with an intense dark color and a smooth, mild chocolate flavor — the type used in Oreo cookies. The recipe calls for 1 1/4 oz of black cocoa alongside 1 1/4 oz of regular unsweetened cocoa. If you cannot find black cocoa, use all regular unsweetened cocoa; the brownies will be lighter in color and slightly less refined in flavor, but still excellent.
Why does the recipe call for vigorous mixing after adding the eggs?
The instructions say to beat the batter vigorously until it becomes “glossy and shiny,” noting that “the more you mix, the more of a lovely crust you will receive.” This mixing develops the thin, crinkled top crust that is characteristic of fudgy brownies.
What is vanilla butternut extract, and can I use regular vanilla instead?
Vanilla butternut extract combines vanilla with a buttery, nutty note that deepens the brownie’s flavor. If unavailable, substitute 1 tsp of regular vanilla extract — the brownies will still be delicious, just with a simpler flavor profile. 
Why is there a 40-stroke limit when folding in the flour?
The recipe says to fold in the flour with no more than 40 strokes. Over-mixing after adding flour develops gluten, which would make the brownies tough and cakey rather than dense and fudgy — the stated goal is a result like “frosting, barely held together with some flour.”
