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Recipe details are AI-generated from the video and may contain errors — for reference only.
Grease a 7x7 inch square baking pan thoroughly with soft butter. Line the pan with parchment paper, leaving overhang edges, and grease top of paper with butter.
Watch out
Grease all corners of the pan carefully, otherwise parchment paper will stick and brownies will tear when removed.
Pour 200 ml water into a small saucepan and bring to a simmer over medium heat until steam rises.
local_fire_departmentMedium heatWatch out
Do not fill water too high, otherwise hot water will touch the bottom of the glass bowl in the double boiler.
Chop 200g semi-sweet dark chocolate into small uniform pieces on a cutting board using a chef knife and transfer into a glass bowl.
Watch out
Keep fingers curled away from knife edge when cutting dense chocolate block, otherwise blade may slip and cause cut injuries.
Caution when using double boiler over hot steam: use kitchen towel or oven mitts to handle the warm bowl to avoid steam burn hazards. Steam escapes around bowl edges, so always use hand protection when touching heatproof bowl.
Place glass bowl containing chocolate over simmering pan. Add 1/2 cup butter and stir continuously with spatula until mixture is completely melted, glossy, and smooth.
local_fire_departmentLow heatWatch out
Keep heat low and stir constantly, otherwise chocolate will overheat, split, and become grainy.
Remove melted chocolate-butter bowl from heat and rest on a kitchen towel until warm/cool to room temperature.
Watch out
Melted chocolate mixture must cool down, otherwise adding it later will curdle raw eggs.
In a clean separate mixing bowl, add 1 cup granulated sugar and 1/2 cup brown sugar.
Watch out
Do not skip brown sugar, as brown sugar adds moisture essential for fudgy interior texture.
Crack 3 medium eggs one at a time into the sugar mixture, whisking thoroughly with a balloon whisk after each addition until batter turns pale, thick, and creamy.
Watch out
Whisk eggs one by one completely, otherwise sugar will not dissolve properly to form crackly crust.
Add 1/4 tsp salt and 1 tsp vanilla essence into the creamy egg-sugar mixture and whisk briefly to combine.
Watch out
Measure salt accurately, as excess salt ruins the sweet chocolate flavor profile.
Pour the cooled melted chocolate-butter mixture into the egg mixture and whisk continuously until evenly combined into a smooth chocolate batter.
Watch out
Whisk while pouring slowly so melted chocolate blends smoothly without settling at bowl bottom.
Place a fine mesh sieve over the chocolate bowl. Add 1/2 cup all-purpose flour and 1/4 cup cocoa powder into sieve, then sift dry ingredients into chocolate batter.
Watch out
Always sift flour and cocoa powder to break up dry lumps, otherwise dry flour pockets will remain in baked brownies.
Gently fold sifted dry ingredients into chocolate batter using a silicone spatula until dry flour streaks completely disappear into a thick glossy brownie batter.
Watch out
Fold gently and stop as soon as flour disappears, otherwise overmixing develops gluten making brownies cakey instead of fudgy.
Pour brownie batter into the prepared parchment-lined baking pan, spread evenly into corners with spatula, then shake pan and tap gently on kitchen counter to pop trapped air bubbles.
Watch out
Tap pan gently on counter, as dropping too hard can cause parchment paper to tear or slip down.
Baking safety warning: oven rack and pan are extremely hot; wear thermal oven mitts when placing pan in or removing pan from heated oven to avoid serious burns.
Place pan in middle rack of preheated oven at 350°F (180°C) and bake for 30 minutes until edges are set and top develops a shiny crackly crust finish.
local_fire_department350°F / 180°CWatch out
Do not overbake past 30 minutes, otherwise inner fudgy texture will dry out into cake texture.
Remove pan from oven using oven mitts and let brownies cool completely in pan at room temperature.
Watch out
Brownies must cool completely before slicing, as warm brownies are too soft and will collapse when sliced.
Dip a sharp chef knife into a pitcher of hot water, wipe dry with paper towel, and cut brownies into 9 neat square pieces, dipping and wiping knife clean after each cut.
Watch out
Clean hot knife wiped between cuts is essential, otherwise sticky brownie crumbs will ruin smooth cut edges.
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