Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a small 5x7-inch or 6-inch round baking dish, or line it with parchment paper for easy removal. In a medium microwave-safe bowl, melt the butter in 20-second bursts until just liquid. Let it cool for 2 minutes so it doesn't cook the egg yolk.
- To the warm butter, add the granulated sugar. Whisk vigorously for a full minute until the mixture looks glossy and well combined. This step helps create that shiny, crackly top. Add the egg yolk and vanilla extract, and whisk again until smooth and slightly thickened, about 30 seconds.
- Sift the flour, cocoa powder, and salt directly into the wet ingredients. This prevents lumps and ensures even distribution. Use a spatula to fold the dry ingredients into the wet until just combined and no dry streaks remain. Be careful not to overmix.
- Fold in the 1/4 cup of chocolate chips. The batter will be thick and glossy. Transfer it to your prepared pan, spreading it evenly into the corners. Sprinkle a few extra chocolate chips on top for visual appeal and extra pockets of melted chocolate.
- Bake for 16-18 minutes. Start checking at 16 minutes—a toothpick inserted into the center should come out with a few moist crumbs attached, not completely clean. The edges will look set. Trust me, pulling them out a touch early is key for fudginess. Let cool in the pan for at least 15 minutes before slicing and serving warm.
Notes
Chef's Tips:
• For super clean cuts, chill the brownies for 30 minutes after cooling, then use a hot knife to slice.
• The most common mistake is overbaking. Remember, the toothpick test should show moist crumbs, not be clean.
• Serve warm with a scoop of vanilla ice cream and a drizzle of salted caramel for the ultimate dessert.
Food Safety:
• Use pasteurized eggs if you have concerns about consuming undercooked egg yolk.
• Store leftovers covered at room temperature for up to 2 days.