These dark cocoa brownies are rich, fudgy, and deeply chocolatey with the glossy crackly top every brownie lover wants. Warmed eggs and sugar create that signature shiny surface, while dark cocoa and dark chocolate callets make each bite dense, decadent, and bakery-worthy.

Ingredients:

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•   4 medium eggs (room temperature)
•   3/4 cup granulated sugar
•   1/4 cup light brown sugar
•   1 cup unsalted butter (plus 2 tbsp)
•   1 3/4 cup dark chocolate callets
•   1/2 tsp fine sea salt
•   3/4 cup all-purpose flour
•   3/4 cup dark cocoa powder (pH of 6.8-7.5, 10-12% fat)
•   1 cup dark chocolate callets

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a pan, whisk the eggs until fully blended.
2. Add the granulated sugar and light brown sugar, then mix very well.
3. Place the pan over the lowest heat and stir constantly until the sugar is fully dissolved. The mixture should feel smooth with no sugar granules.
4. Transfer the warm egg mixture to a stand mixer bowl and whip on high speed until pale, fluffy, and thick, about 5–8 minutes.
5. In a separate pan, melt the unsalted butter. Once hot and fully melted, turn off the heat and add the dark chocolate callets. Let sit for 2 minutes, then stir until smooth.
6. In a mixing bowl, sift together the all-purpose flour and dark cocoa powder, then mix in the fine sea salt.
7. Add the melted chocolate mixture to the dry ingredients and mix until combined.
8. Carefully fold in the whipped egg mixture, keeping as much air in the batter as possible.
9. Fold in the remaining dark chocolate callets.
10. Preheat the oven to 355°F (180°C).
11. Line an 8×8-inch pan with parchment paper, pour in the brownie batter, and smooth the top.
12. Bake for 35–40 minutes.
13. Let the brownies set in the pan for at least 1 hour before slicing and serving.

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