For the Brownies:

• ½ cup Unsalted Butter (or Coconut Oil for Dairy-Free): Fat is the backbone of fudgy brownies, contributing to their rich moisture and tender crumb. Unsalted butter is the classic choice, lending a buttery richness that complements the chocolate beautifully. When melted, butter emulsifies with the sugar, creating a smooth base for the batter and contributing to that signature chewiness. For those seeking a dairy-free or vegan option, coconut oil is an excellent substitute. Opt for refined coconut oil if you prefer a neutral flavor, or unrefined for a subtle coconut undertone that can pair wonderfully with dark chocolate. The key is to ensure your butter or coconut oil is truly melted and slightly cooled before incorporating it into the batter to prevent cooking the eggs. Using high-quality butter, especially European-style butter with a higher fat content, can further enhance the richness and flavor depth of your brownies.
• 1 cup Granulated Sugar: Sugar is not just about sweetness in brownies; it’s crucial for texture and moisture. Granulated sugar, also known as white sugar, plays a significant role in creating that desirable chewy texture. It dissolves into the melted butter and eggs, creating a syrup-like consistency that contributes to the fudgy interior. The sugar also helps to balance the bitterness of the cocoa powder and enhances the overall chocolate flavor. While you might be tempted to reduce sugar in desserts, in brownies, it’s essential for achieving the correct texture. Experimenting with other sugars might alter the outcome, so for the best fudgy results, stick to granulated sugar as specified in the recipe.
• ¾ cup Unsweetened Cocoa Powder: The heart and soul of any brownie is its chocolate flavor, and unsweetened cocoa powder is the star player in this department. Using unsweetened cocoa powder allows you to control the sweetness of the brownies while delivering an intense, pure chocolate taste. For the most decadent brownies, consider using Dutch-processed cocoa powder. This type of cocoa powder has been treated with an alkaline solution, which neutralizes its acidity, resulting in a smoother, less bitter flavor and a darker color. However, natural unsweetened cocoa powder will also work beautifully, offering a slightly more intense and fruity chocolate note. Regardless of the type you choose, ensure your cocoa powder is fresh and of good quality for the best flavor impact. Sifting the cocoa powder before adding it to the dry ingredients can help prevent lumps and ensure it blends smoothly into the batter.
• ½ teaspoon Baking Powder: Baking powder is a leavening agent that provides a subtle lift to the brownies, contributing to their tender texture. In fudgy brownies, we want just a touch of leavening to prevent them from becoming too dense and brick-like, while still maintaining that characteristic fudgy interior. The small amount of baking powder in this recipe provides just the right amount of lift, ensuring the brownies are moist and tender without becoming cakey. It’s crucial to use fresh baking powder, as its effectiveness diminishes over time. To test its freshness, place a teaspoon of baking powder in a bowl of hot water; if it fizzes vigorously, it’s still active.
• ¼ teaspoon Salt: Salt is a flavor enhancer that plays a critical role in balancing the sweetness and intensifying the chocolate notes in brownies. A small amount of salt might seem insignificant, but it makes a world of difference in the overall flavor profile. It cuts through the sweetness, prevents the brownies from tasting cloying, and brings out the richness of the chocolate. Use fine sea salt or table salt for this recipe. If you’re using kosher salt, which has larger crystals, you may need to use slightly more to achieve the same level of saltiness.
• 2 Large Eggs: Eggs are essential for binding the ingredients together, adding moisture, and contributing to the fudgy texture of the brownies. They provide structure and richness, creating a cohesive batter that bakes into a satisfyingly dense yet tender brownie. Using large eggs is important for maintaining the correct ratio of wet to dry ingredients in the recipe. It’s best to use eggs at room temperature, as they emulsify more easily with the melted butter and sugar, resulting in a smoother batter. Adding eggs one at a time and whisking thoroughly after each addition ensures they are fully incorporated and contribute to the desired texture.
• 1 teaspoon Vanilla Extract: Vanilla extract is a flavor enhancer that adds a subtle warmth and complexity to the brownies, complementing the chocolate beautifully. While it’s a supporting player, vanilla extract elevates the overall flavor profile and rounds out the edges, making the brownies taste more sophisticated and delicious. Use pure vanilla extract for the best flavor; avoid imitation vanilla, which can have a less desirable artificial taste. If you want to intensify the vanilla flavor, consider using vanilla bean paste or scraping the seeds from a vanilla bean directly into the batter.
• 1 cup Almond Flour (or any Gluten-Free Flour Blend): The star of the show when it comes to making these brownies gluten-free is almond flour. Almond flour is made from finely ground blanched almonds and offers a naturally moist and slightly nutty flavor that works incredibly well in brownies. Its fine texture contributes to the fudgy density while keeping the brownies tender and preventing them from becoming dry or crumbly, which can sometimes be a challenge with gluten-free baking. For this recipe, it’s important to use finely ground almond flour, not almond meal, which is coarser and can result in a grittier texture. If you don’t have almond flour, you can use a gluten-free all-purpose flour blend. Ensure your blend is designed for baking and contains a mix of flours and starches to mimic the texture of wheat flour. However, almond flour truly shines in this recipe, providing both flavor and texture advantages.
• ½ cup Semi-Sweet Chocolate Chips (Optional, for Extra Fudginess): For the true chocolate aficionado, adding semi-sweet chocolate chips is a game-changer. These little morsels of chocolate melt into pockets of gooey goodness throughout the brownies, intensifying the chocolate flavor and adding an extra layer of fudginess. Semi-sweet chocolate chips provide a balanced sweetness and chocolate intensity that complements the cocoa powder. You can also experiment with dark chocolate chips for a richer, less sweet flavor, or milk chocolate chips for a sweeter, creamier profile. Feel free to get creative and use a combination of different chocolate chips or even chop up a chocolate bar for larger, more decadent chunks of chocolate.

Optional Toppings:

• ¼ cup Chopped Nuts (Walnuts, Pecans, etc.): For those who love a bit of textural contrast and nutty flavor in their brownies, chopped nuts are a fantastic addition. Walnuts and pecans are classic choices that pair wonderfully with chocolate, offering a satisfying crunch and earthy notes. You can toast the nuts before chopping to enhance their flavor and crunch even further. Other nut options include almonds, hazelnuts, or even macadamia nuts. Feel free to experiment with your favorite nuts or a mix of different types.
• Powdered Sugar for Dusting: A delicate dusting of powdered sugar adds a touch of elegance and visual appeal to the brownies. It provides a subtle sweetness and a beautiful contrast to the dark chocolate color. Use a fine-mesh sieve to dust the powdered sugar evenly over the cooled brownies just before serving.
• Flaky Sea Salt for Garnish: For a sophisticated and flavor-enhancing garnish, a sprinkle of flaky sea salt is the perfect finishing touch. The salt crystals provide a delightful crunch and a burst of salty flavor that intensifies the sweetness of the brownies and enhances the chocolate notes. Flaky sea salt, like Maldon or Fleur de Sel, is ideal for garnishing because of its delicate texture and clean, briny flavor. A little goes a long way, so sprinkle lightly and taste as you go.