This recipe will give you that classic fudgy, dense center with a thin, crackly top. The secret to a perfect fudge brownie is using a high ratio of fat (butter/chocolate) to flour and not over-mixing once the dry ingredients are added. Ingredients 225 g Unsalted Butter, melted and still hot 15 Vegetable Oil (makes it extra moist) 225 g Granulated Sugar 200 g Light Brown Sugar, packed 4 Large Eggs, at room temperature 1 tbsp Pure Vanilla Extract 125 g All-Purpose Flour 100 g Unsweetened Cocoa Powder (Dutch-process is best for a deep flavor) 1 pinch Salt 170 g Semi-Sweet Chocolate Chips or chopped chocolate chunks Instructions Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease an 8x12-inch or 9x9-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal Mix the Base: In a large bowl, whisk together the hot melted butter, oil, and both sugars for about a minute. The heat helps dissolve the sugar, which creates that shiny, crackly top. Add Eggs & Vanilla: Add the eggs and vanilla. Whisk vigorously by hand for about 2 minutes until the mixture is light in color and slightly frothy. Combine Dry Ingredients: Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold Gently: Use a spatula to gently fold the dry ingredients into the wet ones. Stop as soon as you see no more streaks of flour. Do not over-mix, or the brownies will become cake-y instead of fudgy. Add Chocolate: Fold in about 3/4 of the chocolate chips. Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips on top. Bake for 25–30 minutes. The "Toothpick" Test: For fudgy brownies, a toothpick inserted into the center should come out "dirty" with moist crumbs, but not with liquid batter. Cool: Let the brownies cool completely in the pan before lifting them out and slicing. They will continue to set as they cool. Pro Tips for Success Don't Overbake: Even 2 minutes too long can turn a fudgy brownie into a dry one. If the edges are set and the center doesn't jiggle, they are likely done.

Ingredients: - Whole Milk 500 ml Must be whole milk for richness. - Unsalted Butter approx. 50 g For the Roux - All-Purpose Flour approx. 50 g For the Roux - Onion 1 half - Bay Leaf 1 piece - Whole Cloves 2-3 - Salt 1 Pinch - White Pepper 1 Pinch - Nutmeg Pinch Freshly grated is best. Method Step 1: The Infusion (The Secret Step) 1. Take your half onion and place the bay leaf against the flat side. 2. Use the cloves like "nails" to pin the bay leaf into the onion. This is your Oignon Piqué. 3. Place the milk and the studded onion into a saucepan. 4. Gently bring the milk to a simmer (just before it starts to boil). 5. Turn off the heat, cover the pan, and let it sit for 10–15 minutes. This lets the onion and spices infuse like tea. 6. Remove the onion and discard it. Your milk is now seasoned. Step 2: The Roux 1. In a separate clean saucepan, melt the 50g of butter over medium-low heat. 2. Add the 50 g of flour and whisk constantly for about 2 minutes. You want to cook out the "raw" flour taste, but don't let it turn brown. It should stay a pale golden color. Step 3: Combine 1. Gradually pour the infused milk into the roux, a little bit at a time. 2. Whisk vigorously after each addition to ensure there are no lumps. 3. Once all the milk is in, keep whisking until the sauce comes to a gentle simmer and thickens into a velvety consistency. 4. Add your salt, pepper, and a final grating of nutmeg. Why do it this way? By pinning the bay leaf and cloves to the onion, you create a "flavor bomb" that is incredibly easy to remove. It saves you from fishing out individual cloves or straining the sauce through a sieve at the end.