This recipe, from pastry chef Margaryta Karagodina of Lucinda Grain Bar, produces the fudgiest brownie ever! Cocoa-forward and clean-flavored, this brownie has a good chance of becoming your go-to brownie!
Author:adapted from Margaryta Karagodina
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:24 Brownies 1x
1 1/4 c (195g) Whole-Wheat Flour
1/3 c (33g) Cocoa Powder
1 t Kosher Salt
1 3/4 c (260g) Dark Chocolate, coarsely chopped
6 oz (12T, or 1 1/2 sticks, 165 g) Unsalted Butter (See Note 1), sliced into 1 T sections
4 T (60 ml) Coconut Oil
1 1/2 c (300g) Granulated Sugar
1/3 c (68g) Brown Sugar, packed
5 Large Eggs, room temp
2 t Vanilla Extract
Preheat oven to 325F. Spray bottom of 9×13-inch baking pan. Line with parchment, and spray parchment.
Whisk together flour, cocoa powder and salt in a medium bowl. Set aside
Place a medium saucepan half-full of water over Medium heat, bringing to a simmer. In the meantime, place the following in a metal or glass bowl atop the water (but not touching): chocolate, butter and coconut oil. Stir occasionally, until mixture is fully melted and smooth. Into the bowl, add the sugars and whisk until combined.
Remove bowl from the heat and whisk in the eggs, one at a time, and the vanilla. Do not overmix.
Using a rubber spatula, fold in the dry ingredients.
Pour the batter into the prepared pan. Smooth the top. Bake until a toothpick comes out with a few moist crumbs on it, about 30 minutes. (Mine took exactly 30 minutes) Rotate halfway through baking.
Let brownies cool completely before slicing and serving.
1. At Lucinda, European Butter is used. This butter has a higher milk fat and lower water content. Regular butter will work fine in this recipe, but if you have European butter, it will add to the dreamy texture.