Description
This scientifically-optimized brownie cake features a high fat-to-flour ratio for an incredibly dense and fudgy texture. By controlling ingredient temperatures and emulsion, this recipe delivers a professional-grade dessert with a perfectly crackled, meringue-like crust.
Ingredients
- 150g unsalted butter
- 140g granulated sugar
- 250g dark chocolate (at least 60% cocoa solids)
- 3 large eggs, room temperature
- 60g all-purpose flour
- 1 pinch of salt
- 1 tsp liquid vanilla extract
- 200g chocolate chips (semi-sweet and bittersweet mix)
Instructions
- Preheat your oven to 180°C (356°F) and line a 20×30 cm rectangular mold with parchment paper.
- Melt the butter and dark chocolate together in a double boiler until smooth, then stir in the granulated sugar and allow the mixture to cool to room temperature.
- Incorporate the vanilla and then whisk in the room-temperature eggs one by one using a manual whisk until the batter is glossy and emulsified.
- Sift the flour and salt into the wet mixture and gently fold with a spatula until no white streaks remain, being careful not to over-mix.
- Fold 150g of the chocolate chips into the batter, then pour into the prepared pan and spread evenly.
- Sprinkle the remaining 50g of chocolate chips on top and bake for 15 minutes for a molten center, or up to 25 minutes for a firmer cake; cool completely in the pan before slicing.
Notes
To achieve the signature shiny crust, ensure your eggs are truly at room temperature and that the melted chocolate has cooled sufficiently before mixing. Using a metal baking pan rather than glass will help the edges set correctly without overcooking the center. For the cleanest slices, refrigerate the cake for at least four hours before cutting with a sharp, warm knife.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American