Ingredients
1 1/4 cup (175 g) all-purpose flour
1 tablespoon (10 g) cornstarch
1/8 teaspoon baking powder
1 teaspoon kosher or sea salt
1/2 cup + 1 tablespoon (130 ml) milk (dairy or non-dairy)
1 teaspoon (5 ml) apple cider vinegar
2/3 cup (160 g) unsalted butter
3/4 cup (150 g) brown sugar
3/4 cup (150 g) white granulated sugar
1/2 cup + 1 tablespoon (57 g) unsweetened cocoa powder
2 teaspoons (10 ml) pure vanilla extract
1 teaspoon instant espresso powder (optional)
1/2 cup (100 g) chocolate chips or chunks
Instructions
1. Preheat the oven to 325º F (165 º C). Line an 8×8-inch baking pan with parchment paper and lightly spray with oil.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. Combine the milk and vinegar in a cup. Let rest for 5 to 8 minutes until it curdles and thickens.
4. Melt the butter (microwave or stovetop). Add both sugars to the hot butter and mix vigorously for 2-3 minutes until glossy and unified. Do not let it look oily.
5. Add the milk mixture to the butter/sugar bowl and whisk to combine. Microwave the mixture for 2 minutes. Whisk for 1-2 minutes.
6. TEST THE MIXTURE: Rub a drop between your fingers. If you feel any sugar grains, microwave for 1 more minute and whisk again. Repeat until absolutely smooth.
7. Whisk in the cocoa powder, stirring constantly for 2 minutes. Add vanilla and espresso powder.
8. Add the flour mixture and stir until mostly combined. Fold in the chocolate chips until no flour remains.
9. Pour batter into the prepared pan, smooth the top, and tap lightly to remove air pockets.
10. Bake for 40-50 minutes. The tops should be cracked and shiny, and the center should not jiggle. Do not overbake!
11. Cool completely on a wire rack before lifting out and slicing. This ensures they set properly.
Notes
Important: You must dissolve the sugar completely (Step 6) to get the shiny, crackly crust. Take your time with this step!
Fudgy Texture: These are designed to be dense and fudgy, not cakey. The toothpick test does not work well because of the chocolate chips; judge by the set edges and non-wiggly center.
Storage: Store leftovers covered at room temperature for up to 7 days.
Freezing: These freeze beautifully. Wrap tightly and freeze for up to 3 months. Thaw in the fridge.
Allergy Swaps: Use gluten-free flour blend (with xanthan gum), dairy-free butter, and plant milk for a fully vegan and gluten-free version.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian