In my world of brownies only one kind exists: fudgy corners. I love a good chewy edge and a dense interior. I achieve mine by using a high ratio of butter and chocolate (fat) to a lower ratio of flour. I leave out the leavener and add in dark brown sugar which ensures maximum chewiness. I promise you, you'll never do brownies another way.
Fudgiest Ever Dark Chocolate Brownies
1/2 cup butter
6 ounces 60% dark chocolate
1/2 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sugar
1/2 cup all purpose flour
1/4 cup dutch processed cocoa powder
1 teaspoon kosher salt
4 ounces semisweet chocolate chips
1. Preheat oven to 350°F. Grease a 9x9 inch pan and line with parchment paper.
2. In a medium heat proof bowl set over a double boiler, melt the butter and the chocolate. Once fully melted, stir in the sugar. Once incorporated, remove from heat and let cool 2-3 minutes.
2.Stir in the eggs and vanilla until fully combined. Sift in the flour, cocoa powder and salt and fold in until just combined. Fold in the chocolate chips.
3. Pour the batter into the prepared pan and bake until crispy on the edges and a fully set, 30-35 minutes.
4. Remove from oven and let sit in the pan 5-10 minutes before turning our, slicing and serving.