This is my Eureka moment. I’m just celebrating that I can get a full batch of fudgy brownies just as I love: extra chewy and gooey. The best fudgy brownies ever! (Not even exaggerating)
Of course, I’ve made brownies before but none of them can be compared with these extra chocolatey brownies. These are special for me. Why? Do I have to explain? Just look at those pictures and tell me that you don’t want to lick the screen.
The pieces of melted chocolate are perfectly boobytrapped inside a moist browny batter that never gets cakey but still gives enough structure to cut perfect brownie squares.
One of the main problems to make fudgy brownies is that they can get soooo soft that they just break and you end up with a batch of destroyed pieces of something that tastes like a brownie but looks like a hot mess.
The key to prevent this chaos is to respect the proportions (less flour won’t work), and let the brownies rest for at least 30 minutes before cutting them into squares.
I like to let the brownies in the oven for 15 minutes top, and then let them finish cooking on the baking sheet while resting. So, before the 30 minutes of resting the brownies aren’t still in their final form and are quite soft. If you cut them this way they will break for sure.
The big secret for these fudgy brownies is definitely the coconut oil. Yes, don’t put on that face of “this lady is completely insane, the butter is enough fat”. Well let me tell you that if you want to add the extra moist but you cannot reduce more your flour, the coconut oil will moist without adding weird flavors — which is the case of the butter if you add too much— and maintaining the shape. Super duper awesome! 100% fangirl of the coconut oil effect in these brownies 🙂
To finish these scrumptious brownies, I sprinkle some kosher salt that will enhance the flavor and will make every bite so much better. The salt is optional, but OMG kosher salt and chocolate are a match made in heaven.
- 200 gr high-quality chocolate
- ⅓ cup cocoa powder
- 2 eggs
- Half stick butter 60 gr
cup all purpose flour
- ½ cup white granulated sugar
- 1 tbsp vanilla extract
- ½ tbsp coconut oil
- ½ tbsp fine salt
- Kosher salt
Preheat the oven to 180 C (356 F)
Melt half of the chocolate (100 gr) with the butter. You can use a microwave or in bain marie. Rest the melted chocolate for a couple minutes, this way the egg won’t scramble.
Add the eggs, the vanilla extract and the coconut oil.
Mix the flour, the cocoa powder, the fine salt and the sugar in another bowl. Then incorporate the dry ingredients in the chocolate batter. Mix well.
Chop the rest of the chocolate and add it to the mix.
Grease the baking sheet (try to use a small sheet that allows you to have 1 inch of thickness)
Cook in the oven 10-15 minutes. Then let it rest on the sheet until it’s completely chill. Cut into squares and sprinkle with kosher salt (optional)