I recently discovered the blog Hummingbird High when she was featured on another blog I like, Cloudy Kitchen. I feel like there’s this network of real baking bloggers that are all friends and go to each other’s places in New York and make really amazing and beautiful desserts and generally live pleasant lives. Michelle Lopez, behind Hummingbird High, recently released a cookbook, Weeknight Baking. The entire concept appealed to me – ways to bake delicious things in minimal time. And, the star recipe that seemed to be all over Instagram was Better-Than-Supernatural Fudge Brownies, so obviously I started with those.
These brownies are dark chocolate, super fudgy, and perfectly dense. And they take like 50 minutes from when you start to when you have brownies. Definitely an upgrade.
Start by melting together the butter and cocoa powder in a double boiler over medium-low heat.
Add the chopped chocolate and stir until melted. Remove from heat and set aside.
In a stand mixer fitted with the whisk attachment, beat the eggs, dark brown sugar, granulated sugar and vanilla extract on low speed for a minute before increasing to medium speed and beating until smooth.
With the mixer running on medium speed, slowly pour the melted chocolate into the stand mixer and beat until combined.
In a small bowl, whisk together the flour and salt. Sprinkle over the batter and stir until just combined.
Pour the batter into a 9×13 pan lined with parchment paper. Use an offset spatula to smooth the top.
Bake at 350°F for about 35 minutes, until a toothpick comes out mostly clean. Sprinkle with flaky sea salt while warm. Allow to cool completely on a ride rack.
When cool, cut into squares.
Look at that. Flaky sea salt. Fudgy middles. Dark chocolate. You need to make these.
They’ll keep in an airtight container.
Dark Chocolate Fudge Brownies
- 1 cup butter, cut into pieces
- 2 tablespoons Dutch-processed cocoa powder
- 8 ounces 70% dark chocolate, chopped
- 1 cup (4.5 ounces) flour
- 1/2 teaspoon salt
- 4 eggs
- 1 cup (7.5 ounces) dark brown sugar, packed
- 1 cup (7 ounces) sugar
- 2 teaspoons vanilla extract
- flaky sea salt, for topping
- In a double boiler, melt the butter and cocoa powder over simmering water.
- Add the chopped chocolate and continue to heat over medium heat until melted and smooth, stirring with a rubber spatula. Set aside to cool slightly.
- In a small bowl, whisk together the flour and salt. Set aside.
- In a stand mixer fitted with the whisk attachment, beat eggs, dark brown sugar, granulated sugar and vanilla extract on low speed for 1 minutes and then on medium speed until smooth.
- With the mixer running, slowly pour in the chocolate and continue to beat until combined.
- Add dry ingredients all at once and stir with a rubber spatula to combine.
- Spread batter into a 9×13 pan lined with parchment paper, using an offset spatula to smooth the top.
- Bake at 350°F for 35 minutes, until a toothpick comes out of the center mostly clean. Sprinkle with flaky sea salt while still warm, then allow to cool completely before slicing.