Best Fudgey Brownies Recipe | Chef Joshua Weissman

Ingredients

• ½ cup (73g) all-purpose flour
• ¾ cup (80g) unsweetened cocoa powder
• ½ tsp (3g) kosher salt
• 1.5 tsp (2g) instant espresso
• 1.25 cups (282g) granulated sugar
• ¾ cup (170g) unsalted butter, melted, plus extra for greasing
• 2 large eggs, room temperature
• 1 Tbsp (10g) vanilla extract
• 4 oz (113g) dark chocolate, roughly chopped
• Flakey sea salt, to garnish
• ⅓ cup (70g) unsalted butter
• 2 Tbsp (24g) vegetable oil
• ½ cup (56g) unsweetened cocoa powder
• ¾ cup (150g) light brown sugar
• ¼ cup (63g) granulated sugar
• 1 large egg yolk, room temperature
• 2 tsp (6g) vanilla extract
• Powdered sugar, for dusting
• ½ cup (20g) crushed pretzels, plus extra for topping
• 1 cup (33g) crushed potato chips, plus extra for topping
• ⅓ cup (46g) butterscotch chips or any other flavor chip
• ½ cup (30g) mini marshmallows
• 2 oz (56g) roughly chopped dark chocolate