Fudgy and Crunchy Brownie

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Melt 6 oz of butter and 6 oz of 72% cocoa chocolate chips directly in a pan over heat until smooth and fully melted.
   ▶ ≈0:45
2. 2
   In a separate bowl, combine the dry ingredients: 3/4 cup cake flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, and a pinch of salt.
   ▶ ≈1:42
3. 3
   In a fresh bowl, whisk together 2 whole eggs, 1 egg yolk, 1 cup sugar, and 1 teaspoon Tahitian vanilla extract for 2-3 minutes until the mixture becomes lighter and fluffy.
   ▶ ≈2:34
4. 4
   Slowly fold the melted chocolate mixture into the egg mixture while stirring constantly, introducing the heat gradually to avoid cooking the eggs.
   ▶ ≈4:04
5. 5
   Gently fold in the dry ingredients into the chocolate mixture, keeping the texture somewhat rough and avoiding over-mixing to maintain a fudgy consistency rather than cake-like texture.
   ▶ ≈4:57
6. 6
   Fold in the finely chopped walnuts, 3 oz of chopped 90% cocoa dark chocolate, and 1/4 cup (or nearly 1/2 cup) of English toffee pieces, stirring gently to combine.
   ▶ ≈5:36
7. 7
   Pour the batter into a 7×7 inch baking pan lined with parchment paper (or lightly sprayed with oil for easy removal). Sprinkle additional toffee pieces on top.
   ▶ ≈7:21
8. 8
   Bake at 350°F for 20-25 minutes, until the edges are set but the center is still soft and slightly underbaked.
   ▶ ≈8:32
9. 9
   Remove from the oven and let the brownies cool completely for at least 30-45 minutes, ideally 6+ hours, to develop the proper fudgy texture and make them easier to cut.
   ▶ ≈8:39
10. 10
    Once fully cooled, cut into squares and serve. Optionally dust with coarse sugar or pair with vanilla ice cream.
    ▶ ≈10:45