Fudge Brownie Recipe

Prepare and preheat

Position a rack in the middle of the oven and preheat to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to lift brownies out easily. Lightly butter the exposed pan edges or spray with nonstick spray.

Melt chocolate and butter

Place the chopped semisweet chocolate and 115 g butter in a heatproof bowl set over (but not touching) gently simmering water (double boiler). Stir occasionally until smooth and melted, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Remove from heat and let cool for 3–4 minutes.

Combine sugar and eggs

In a medium bowl, whisk together the granulated sugar and the whole eggs until combined and slightly thickened, about 30–45 seconds by hand or 20 seconds with a hand mixer on low. Stir in vanilla extract and the optional espresso/coffee.

Temper eggs with chocolate

Slowly pour about one-third of the slightly cooled melted chocolate into the egg-sugar mixture while whisking constantly to temper the eggs and avoid scrambling. Once incorporated, pour the tempered egg mixture back into the remaining chocolate and stir until uniform and glossy.

Add dry ingredients

Sift together the all-purpose flour, cocoa powder, and salt directly over the chocolate mixture. Fold the dry ingredients into the batter with a spatula until just combined and no streaks remain. Do not overmix. The batter should be thick and fudgy.

Transfer and bake

Scrape the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan once on the counter to remove air bubbles. Bake in the preheated oven until the top is set and a toothpick inserted into the center comes out with moist crumbs (not wet batter), about 20–25 minutes. Rotate the pan halfway through baking for even bake.

Cool slightly

Remove brownies from the oven and set the pan on a wire rack. Let cool 20–30 minutes to set. If applying glaze, allow brownies to cool but remain slightly warm (about 30–40 minutes after baking). If serving plain, cool completely before lifting from pan and slicing.

Warm the cream

Place the heavy cream in a small saucepan and heat over medium until it just begins to simmer and small bubbles form around the edge (do not boil). Or heat in microwave until just steaming.

Make ganache glaze

Put the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute to soften. Add the softened butter and optional corn syrup, then stir gently from the center outward until the mixture is smooth, glossy, and homogenous. If the chocolate doesn't fully melt, microwave in 10-second bursts, stirring between bursts, until smooth.

Glaze the brownies

Pour the warm ganache over the still-warm brownies and spread quickly with an offset spatula into an even layer. Let the glaze set at room temperature for at least 30 minutes, or refrigerate 10–15 minutes for quicker setting. If chilled, allow 5 minutes at room temperature before slicing for cleaner cuts.

Just before the glaze fully sets, sprinkle flaky sea salt evenly over the top. Use the parchment overhang to lift the brownies from the pan onto a cutting board. Using a sharp knife wiped between cuts, slice into 9 squares (3x3) or 12 smaller pieces. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Warm briefly before serving for a fudgier texture.