Fudgy Brownie

Serves: 16
Hands-on: 25 minutes | Total Time: 2½ hours

Ingredients

Brownies

1. 8 tbsp (113 g) unsalted butter, cut into pieces
2. 4 oz (113 g) semisweet or bittersweet chocolate (60–70%), chopped
3. 1 cup (200 g) granulated sugar
4. ¼ cup (50 g) packed light brown sugar
5. 2 large eggs and 1 large egg yolk, at room temperature
6. 2 tsp vanilla extract
7. ¾ cup (95 g) all‑purpose flour
8. ¼ cup (21 g) unsweetened cocoa powder
9. ¾ tsp fine sea salt

Peppermint Glaze

1. 1½ cups (170 g) confectioners’ sugar, sifted
2. 2 tbsp unsalted butter, melted
3. 2–3 tbsp heavy cream or whole milk
4. ¼–½ tsp peppermint extract (start low; see note)
5. Pinch of fine salt

Optional

1. ¼ cup crushed candy canes or peppermint candies
2. 1 oz dark chocolate, melted, for drizzling

Instructions

Step 1: Prep. Heat the oven to 350°F (175°C), rack in the center. Line an 8‑inch square pan with foil or parchment, leaving an overhang on two sides—this sling is how you’ll lift the whole slab out for clean cutting. Grease lightly.

Step 2: Melt. Combine the butter and chopped chocolate in a medium heatproof bowl. Melt over a pan of barely simmering water, or in the microwave in 20‑second bursts, stirring between each. Once smooth, let it cool for 5 minutes—hot chocolate mixture will scramble the eggs.

Step 3: Whisk in the sugars and eggs. Whisk both sugars into the chocolate until combined; it will look grainy, which is correct. Add the eggs and yolks one at a time, whisking hard for about 20 seconds after each. Whisk in the vanilla, and then keep whisking another 30 seconds until the batter turns glossy and slightly lightened.

This is where the crackly top comes from. That thin, shiny crust is dissolved sugar rising to the surface. Skimp on the whisking and you’ll get a dull, flat top.

Step 4: Fold in the dry ingredients. Sift the flour, cocoa, and salt directly over the batter. Fold with a rubber spatula just until no dry streaks remain — about 15 strokes. Stop there. Overmixing develops gluten and turns fudgy brownies cakey and tough.

5. Bake. Scrape into the pan and smooth the top. Bake 28–34 minutes. They’re done when the top is set and crackled, the edges have just pulled from the sides, and a toothpick inserted an inch from the center comes out with moist crumbs clinging to it—not clean, and not wet batter. A clean toothpick means you’ve gone too far.

6. Cool completely (no shortcuts). Cool in the pan on a rack for 1 hour, then lift out by the sling and cool another 30 minutes. The brownies must be fully at room temperature and dry to the touch before glazing, or the glaze will melt into the surface and never set. If you’re impatient, 20 minutes in the fridge after the first hour works fine.

7. Make the glaze. Whisk the confectioners’ sugar, melted butter, salt, ¼ tsp peppermint extract, and 2 tbsp cream in a bowl until completely smooth. You want the consistency of thick honey — it should fall from the whisk in a ribbon that slowly disappears back into the surface. Add cream ½ teaspoon at a time if it’s stiff; add sifted sugar by the tablespoon if it’s runny.

Taste it. Add more peppermint extract, a drop or two at a time, until it’s clearly minty but not sharp.

8. Glaze and finish. Pour the glaze over the cooled slab and spread to the edges with a small offset spatula. If using crushed candy canes, scatter them on within the first minute or two, while the surface is still tacky. Drizzle with melted chocolate if you like.

Let the glaze set at room temperature for 45–60 minutes, until dry to the touch.

9. Cut. Cut into 16 squares with a large, sharp knife, wiping the blade clean between every cut. For the sharpest edges, run the knife under hot water and dry it before each slice.

Chef Tips

1. Glaze won’t set? Too much liquid. Whisk in more sifted confectioners’ sugar, a tablespoon at a time. A little corn syrup (½ tsp) also helps it dry glossy rather than chalky.
2. Glaze soaked in and vanished? The brownies were still warm. Let them cool fully and apply a second, slightly thicker coat.
3. Candy canes turned sticky and weeping? Crushed peppermint pulls moisture from the air and from the glaze itself. Add it just before serving if you’re making these more than a few hours ahead, and never refrigerate a candy‑topped slab uncovered.
4. Want a mint‑chocolate version? Skip the white glaze and stir ¼ tsp peppermint extract into 4 oz melted dark chocolate with 2 tbsp cream for a ganache topping instead.
5. Storage: Airtight at room temperature, up to four days. Layer with parchment so the glaze doesn’t stick. Freeze unglazed brownies for up to three months; thaw, then glaze.