Fudgy 100 Hour Brownies
The most intensely fudgy, dense, and chocolatey brownies you’ll ever make. A 100-hour slow process of resting, baking, and chilling transforms simple ingredients into truffle-like brownie perfection.
- Total Time100 hours
- Yield16 servings 1x
Ingredients
Units
Scale
- 2 1/3 cups Bittersweet chocolate, chopped (for batter) (14 oz / 400 g, 60-70% cacao recommended)
- 1/2 cup Bittersweet chocolate, chopped (for topping) (3 oz / 86 g)
- 14 tablespoons Butter (7 oz / 200 g, unsalted)
- 6 Large eggs, at room temperature
- 2 cups Dark brown sugar (12 oz / 340 g)
- 1 teaspoon Rodelle Pure Madagascar Bourbon Vanilla Extract
- 1/2 teaspoon Salt
- 1 cup All-purpose flour (5 oz / 142 g)
Instructions
- Prep Your Pan: Butter and line an 8-inch square (20 cm) baking pan with parchment paper, leaving overhang on the sides. Set aside.
- Melt the Chocolate and Butter: In a large bowl, melt 2 ⅓ cups (14 oz/400 g) chopped bittersweet chocolate and butter gently in the microwave (30-second bursts, stirring between) or using a double boiler. Set aside to cool for 10 minutes.
- Mix the Batter: Whisk the eggs, dark brown sugar, vanilla extract, and salt into the cooled chocolate mixture until thick and glossy.
- Fold in the Flour: Gently fold in the all-purpose flour until just combined with no streaks remaining. Do not overmix.
- Fill the Pan and Top: Transfer the batter into the prepared baking pan. Sprinkle the remaining ½ cup (3 oz/85 g) chopped chocolate over the top, pressing in slightly.
- Refrigerate for 72 Hours: Cover tightly with foil and refrigerate for 3 full days (72 hours).
- Bake From Cold: Place the pan straight from the fridge into a preheated 350°F (180°C) oven. Bake for about 40 minutes until just set with a slight jiggle in the center.
- Freezer Trick: While still hot, cover the brownies tightly with foil and place in the freezer for 30 minutes to trap moisture and create a fudgy center.
- Final Chill: Remove from the freezer and place in the fridge for 24 hours.
- Cut and Enjoy: Slice into squares and serve. Best served slightly warmed with ice cream on top. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 4 weeks.
Notes
Do not use chocolate chips — chopped bar chocolate melts more smoothly and creates better texture. The 72-hour refrigerator rest is essential for developing the fudgy texture; do not skip it. The brownies should jiggle slightly in the center when removed from the oven. The freezer step after baking traps steam for a gooey center.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 340
- Sodium: 135
- Saturated Fat: 12
- Protein: 4
- Cholesterol: 95
