The Fudgiest Brownies Ever (Bakery-Quality)
Translated from Spanish, the language of the video.
Epicurious cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Nazareth Simons on SeeMeCook
Intensely chocolatey, dense, moist brownies with a shiny, slightly crackly surface. This reconstruction is based solely on the video title, as no written recipe or visible transcript was provided.
- Time
- 50 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 15 g
- 200 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 95 g per serving.
Steps
Preheat the oven to 175 °C (350 °F). Line a 23 cm square pan with parchment paper, leaving some paper overhanging on two sides so the brownies can be lifted out easily.
Melt the butter in a saucepan or in the microwave. Let it stand for a few minutes to cool slightly, without allowing it to solidify again.
In a large bowl, mix the sugar, cocoa powder, salt, and baking powder. Break up any cocoa lumps with a whisk.
Add the melted butter to the dry ingredients and whisk until the mixture is thick and uniform.
Add the vanilla extract and eggs, one at a time. Beat well after each addition, until the mixture looks glossy and slightly thicker.
Fold in the flour with a spatula, mixing only until no dry streaks remain. Do not overmix, or the brownies may be less tender.
Add the chocolate chips or chunks and gently fold them in to distribute them throughout the batter.
Pour the batter into the prepared pan and spread it evenly into the corners. The batter will be quite thick.
Bake for 28 to 32 minutes, until the surface is shiny and set, but the center still jiggles slightly when the pan is shaken. A toothpick inserted into the center should come out with moist crumbs, not completely clean.
Let the brownies cool completely in the pan, approximately 1 hour. For cleaner cuts and an even fudgier texture, refrigerate them before slicing.
Lift the brownies out using the parchment paper, cut them into 16 squares, and serve at room temperature.
Notes
No transcript, recipe in the description, comments, or visible video text was provided. Therefore, the quantities and method are an approximate culinary reconstruction and not a verifiable extraction of the original Epicurious recipe. Do not overbake: the center should retain moist crumbs to achieve a fudgy texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 395
- Protein
- 6 g
- Carbs
- 53 g
- Fat
- 20 g
- Fiber
- 3 g
Where the calories come from
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