Fudgy Chocolate Brownie

📝 Ingredients

• 100 g dark chocolate, at least 70% (quality = results)
• 80 g salted butter, diced
• 80 g sugar (half white, half brown for more depth)
• 2 whole eggs at room temperature
• 50 g all-purpose flour
• 1 tbsp unsweetened cocoa powder
• 1 pinch fleur de sel
• ½ tsp vanilla extract
• Optional: 30 g chopped walnuts, white chocolate chips or peanut butter

🍴 Utensils

• Saucepan + heatproof bowl (double boiler)
• Electric or hand whisk
• 18×18 cm square pan
• Parchment paper

📖 Steps

1. Preheat the oven to 170 °C. Line the pan with parchment paper, letting it hang over the sides (for easy removal).
2. Melt the chocolate and butter over a double boiler, stirring gently. Never go above 50°C — the chocolate must melt slowly. Remove from the heat as soon as everything is melted and smooth.
3. Let the chocolate-butter mixture cool for 5 min. This matters: if it's too hot, it will cook the eggs straight away.
4. Stir in the white and brown sugar. Add the eggs one at a time, whisking vigorously for 30 sec after each — this incorporates air and gives the signature crackly top.
5. Add the vanilla and salt. Sift the flour and cocoa straight over the bowl. Fold in with a spatula using circular motions just until no flour is visible — don't overmix.
6. Pour into the pan. For the add-ins: press a few nuts or chips into the batter. Bake for 18–20 min. Test: the center should wobble slightly when you shake the pan.
7. Let cool COMPLETELY in the pan before removing and cutting (at least 45 min). Patience pays off: the brownie firms up as it cools and reveals its perfect texture.