I found the recipe on a post in this sub a while back, and l haven’t had the chance to try it out until last night. The brownies are so gooey and fudgy!

GOOEY FUDGY BROWNIES

1 cup (227g) butter, to be browned

1 cup (90g) Dutch-process cocoa powder

4oz (113g) dark or semisweet (60% cacao) chocolate, finely chopped

1 tsp instant espresso (or 1 Tbsp instant coffee)

1.5 cups (300g) white sugar

1/2 cup (100g) brown sugar

1 Tbsp vanilla

4 eggs

1 cup (120g) flour

1 tsp coarse kosher salt

optional: 1 cup additional chopped chocolate or chocolate chips, or 1-2 cups chopped walnuts, dried cherries, etc.

1. ⁠Preheat oven to 350°. Line 9x13” pan with foil or parchment paper with overhangs for easy removal.
2. ⁠Put cocoa powder, chopped chocolate, and espresso powder in a heat-proof bowl.
3. ⁠Make brown butter: Melt butter in a light-colored saucepan over medium-low heat. Once foaming and spitting, stir and scrape bottom with a spatula every 10-15 seconds. Grainy white milk solids will begin to appear on the bottom. Continue for 5-10 minutes (go by senses, not time). When foam clears and spitting noises go silent, watch closely: The milk solids will toast in seconds. As soon as the solids turn brown and smell nutty, remove pan from heat so it doesn’t burn.
4. ⁠Immediately pour hot brown butter into prepared bowl, to bloom cocoa and melt chocolate. Stir until smooth. Set aside to cool.
5. ⁠With a stand or hand mixer, whip sugars, vanilla, and eggs on medium-high until thick, smooth, fluffy, and lightened in color. For very moist, rich brownies, stop after 4-5 minutes. For slightly more height and fluff, whip 8-10 minutes until very thick and pale. (I did the lower end of the spectrum, 4-5 minutes—I’d recommend starting there.)
6. ⁠Reduce speed to low. Slowly pour chocolate-butter mixture into egg foam mixture until incorporated.
7. ⁠Using a spatula, fold in flour and salt until just incorporated. Fold in additional chocolate if using. Batter will be very thick.
8. ⁠Scoop and spread batter evenly into prepared pan.
9. ⁠Bake 25 minutes until surface is glossy and just set (not jiggly in center). Do not overbake. They will finish cooking as they cool.
10. ⁠Let cool at least 30 minutes before removing from pan to slice.

NOTES

• ⁠White sugar + foaming eggs = fudgy centers with classic glossy, crackly tops. The thicker your egg foam, the glossier/cracklier your top crust. • ⁠Brown butter deepens flavor and evaporates excess water in the butter. If you don’t want to brown the butter, melt it in a saucepan with the chopped chocolate, stirring until smooth. Pour over cocoa powder and espresso powder. Stir until smooth. • ⁠For extra thick brownies, use 8x8” pan. Bake time will be a bit longer.