Chocolate Fudge Brownie Tray Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper leaving an overhang on two opposite sides to lift the brownies out; lightly grease the parchment.

Melt chocolate and butter

Place the chopped bittersweet chocolate and 1 cup (227 g) unsalted butter in a heatproof bowl. Set over a pot of gently simmering water (double boiler), making sure the bowl doesn't touch the water. Stir occasionally until completely melted and smooth, about 4–6 minutes. Remove from heat and let cool 3–5 minutes.

Combine sugar and eggs

In a large bowl, whisk the 2 cups granulated sugar and 4 large eggs together until combined. Whisk in the 2 tsp vanilla extract. Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture while whisking constantly to temper the eggs and create a glossy batter.

Dry ingredients

Sift together 1.25 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 tsp fine sea salt, and 1 tsp espresso powder (if using). Fold the dry ingredients into the chocolate mixture using a spatula until just combined and no streaks of flour remain. Do not overmix.

Add mix-ins (optional)

If using, fold in 3/4 cup toasted chopped walnuts or pecans and/or 1/2 cup chocolate chunks, distributing evenly.

Bake

Spread the batter evenly into the prepared 9x13 pan, smoothing the top with an offset spatula. Bake in the preheated 350°F (175°C) oven until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), about 25–32 minutes. Rotate the pan halfway through baking for even color. The center will set as it cools; avoid overbaking for fudgy brownies.

Cool before glazing

Remove the pan from the oven and set it on a wire rack. Allow brownies to cool in the pan for 30–40 minutes until warm but not hot. Use the parchment overhang to lift the brownies out onto the rack for easier glazing, or leave in pan if preferred.

Heat cream

Place 1/2 cup heavy cream in a small saucepan and heat over medium until it just begins to steam and tiny bubbles form around the edges (do not boil). Alternatively microwave on high for 45–60 seconds until steaming.

Make ganache

Place 1.5 cups semisweet chocolate chips in a medium heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to soften. Gently stir from the center outward until glossy and fully combined. Stir in 2 tbsp softened unsalted butter and 1 tsp light corn syrup (if using) until smooth and shiny.

Glaze the brownies

While the glaze is still pourable but slightly cooled (warm, not hot), pour it over the cooled brownies in an even layer. Tilt the pan or spread gently with an offset spatula to cover all areas. Tap the pan lightly on the counter to remove air bubbles and smooth the surface.

Finish and set

Sprinkle 1/2 tsp flaky sea salt evenly over the glaze. If you added nuts or extra chunks, you can press a few more on top now for appearance. Let the glazed brownies sit at room temperature for at least 1 hour to set, or refrigerate for 20–30 minutes to speed up setting. Bring to room temperature before cutting for cleaner slices.

Using the parchment overhang, lift the brownie slab from the pan and place on a cutting board. Using a sharp chef's knife wiped clean between cuts, cut into 12 or 24 squares as desired (for larger or smaller servings).

Store: Room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze unglazed or fully cooled glazed brownies in a single layer on a sheet until firm, then stack with parchment between and freeze up to 3 months. Thaw at room temperature before serving.