Bake fudgy brownies if you have Dutch-process cocoa and chocolate chips

Warming the butter and sugar to 43 to 49°C before mixing it into the egg batter is the key step. Below are the ingredients and measurements, why the butter and sugar are warmed first, oven settings, the steps, and tips to avoid mistakes.

What can you bake with Dutch-process cocoa and chocolate chips?

With only 180 g of flour against plenty of cocoa and chocolate chips, the result is a dense, rich chocolate bar rather than a risen cake. One pan yields 24 squares of 5 cm, which makes it easy to share.

Warm butter and sugar go into the egg batter and the flour and chips are folded in, so the whole recipe needs only one bowl.

What ingredients and measurements do I need?

Measuring units: T means one level Korean table spoon (about 15 ml), and t means one teaspoon (about 5 ml).

You need a 23×33 cm pan (9 by 13 inches). Lining the bottom with parchment lets you lift the whole slab out after baking. Brush the pan and parchment with just 5 g of butter or oil, spread thinly.

Why should you warm the butter and sugar first?

Melt the butter, add the sugar, and stir over heat until the mixture reaches 43 to 49°C (110 to 120°F). It should feel hot but must not bubble, and it turns glossy as you stir.

Pour this warm mixture into the egg batter and stir until smooth. Check the temperature with a kitchen thermometer, and take the pan off the heat as it approaches 49°C.

What temperature and how long should I bake them?

A small dip in the center is normal. Ovens vary, so start checking with a toothpick at 28 minutes.

What steps should I follow?

1. Preheat the oven to 177°C. Line a 23×33 cm pan with parchment and brush the pan and parchment lightly with 5 g of butter or oil.
2. In a large bowl, beat 4 large eggs, 106 g Dutch-process cocoa, 1 t salt, 1 t baking powder, 1 t espresso powder, and 1 T vanilla extract on medium speed for about 1 minute. The mixture will be thick.
3. Melt 227 g unsalted butter in a pot, add 447 g sugar, and stir over heat until it reaches 43 to 49°C.
4. Pour the warm butter and sugar into the egg mixture and stir until smooth.
5. Add 180 g sifted flour and 340 g chocolate chips and stir, scraping the sides and bottom of the bowl, until no dry flour remains.
6. Pour the batter into the pan and level the top with a spatula.
7. Bake in the 177°C oven for 28 to 32 minutes. Remove it when the edges are set and a toothpick shows no raw batter.
8. Cool the pan on a wire rack, then cut into 5 cm squares.

What should I keep in mind to prevent mistakes?

• Stop heating the butter and sugar at 43 to 49°C. Do not let it boil to the point of bubbling; take it off the heat.
• After adding the flour, stop stirring once no dry flour remains.
• If the toothpick shows wet batter, bake 2 more minutes and check again. Pull the pan when moist crumbs cling to the toothpick.
• Cut after the brownies have cooled on the rack. There is no fixed cooling time, so check that the bottom of the pan no longer feels warm.
• If you have egg, milk (butter), wheat, or soy (an ingredient in chocolate chips) allergies, check the ingredient labels. Do not taste raw batter, and wash your hands and tools with soap.