White crystal or granulated sugar: 200 grams (0:06)
Fine sea salt: 1 teaspoon (Essential to balance the intense chocolate profile)
The Mix-In
Chopped semisweet chocolate: 125 grams (2:01) (Hand-chopped chocolate bar chunks to create pockets of molten goo) (1:41)
Step-by-Step Cooking Instructions
1. Pre-Heat and Set Up Your Workstation
Prepare your standard kitchen oven or countertop mini oven by setting the preheat temperature dial to a steady 175°C (350°F) (3:02).
Grab your digital kitchen scale and place your primary large mixing bowl directly on top to measure your ingredients accurately.
2. Compile the Fats, Sugars, & Cocoa
Weigh out and add 175 grams of intense Dutch-processed cocoa powder directly into your mixing bowl (0:06).
Pour in 200 grams of white crystal or granulated sugar (0:06).
Add 210 grams of rich brown sugar to build up the moisture base (0:21).
Pour 150 grams of your pre-melted, cooled brown butter straight over the sugars (0:35).
Stream in 100 grams of neutral vegetable oil right next to the butter (0:35).
3. Add the Eggs & Dry Base
Crack your 4 large room-temperature eggs cleanly into the fat and sugar pool (0:56).
Add 1 teaspoon of vanilla extract or paste along with 1 teaspoon of sea salt (0:56).
Conclude the main bowl setup by weighing and adding 120 grams of all-purpose flour directly over the wet layers (0:56).
4. Blend the Pudding Batter
Pro-Tip: Remember to lift your mixing bowl completely off the digital scale before starting your hand mixer to avoid throwing the internal mechanism off balance.
Grab a standard electric hand mixer (1:29). Because this dense brownie batter doesn't rely on structural gluten development, you can comfortably use a hand mixer or even combine it cleanly by hand using a sturdy spatula (1:29).
Mix until the flour, oils, and sugars merge into a uniform, thick, glossy chocolate mass (0:56).
5. Fold in the Chocolate Chunks By Hand
Take your bowl away from the mixer and add 125 grams of coarsely hand-chopped semisweet chocolate pieces directly into the batter (1:41).
Switch over to a flexible rubber spatula or baking spoon and fold the chocolate chunks into the thick batter by hand to ensure they are evenly scattered (1:41).
6. Prepare the Water Bath (Bain-Marie)
Grab a standard 8x8-inch metal brownie pan or ceramic casserole dish (1:47). Apply a light coating of non-stick baking spray or line it with parchment paper.
Transfer your thick, gooey chocolate batter over into the prepared pan, utilizing your spatula to spread the mixture evenly out into the corners (2:20).
The Secret Step: Grab a secondary, significantly larger baking pan (2:41). Place your filled 8x8-inch brownie dish directly inside the larger pan (2:41).
Carefully pour hot water into the outer roasting pan until the water level climbs up the sides of your brownie dish (2:54). Note: The rising steam from this water bath traps moisture inside the batter, preventing the interior from hardening into a standard cake so it transforms into a rich pudding texture (2:49).
7. Bake and Cool
Slide the double-pan water bath assembly carefully onto the center rack of your preheated oven at 175°C (350°F) (3:02).
Bake continuously until the top surface dries out, cracks lightly, and forms a signature shiny brownie shell (3:21).
Carefully lift the pans out of the oven. Remove the brownie dish from the hot water pool and let it sit undisturbed to cool down slightly. The center will remain incredibly soft, sticky, and fudgy (3:28). Serve warm in bowls with a large spoon, optionally topped with vanilla ice cream (2:54).
While we talk about cookies, check out our delicious cookie recipe!
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