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Fresh Milled Fudgy Brownies (Beginner Friendly)

These fresh milled brownies use soft white wheat flour and perfectly recreate bakery quality. They bake up dense, glossy, and deeply chocolatey with the classic crackly top. Fresh milled flour and instant espresso add subtle flavor depth while keeping the texture tender and fudgy.
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Prep Time 15 minutes
Cook Time 40 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 120 g Fresh-Milled Soft White Flour ≈ 1 Cup
  • 2 cups Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 1-1/2 cups Chocolate Chips
  • 1-1/2 tsp Instant Espresso Powder
  • 3/4 tsp Salt
  • 1/2 tsp Baking Powder
Wet Ingredients
  • 4 Eggs
  • 2 sticks Butter 1 Cup
  • 1-1/2 tbsp Vanilla Extract

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×9 pan with parchment.
  2. Melt butter with HALF of the chocolate chips (¾ cup) until smooth.
  3. In a separate bowl whisk eggs until frothy (about 60 seconds).
  4. Slowly mix eggs into the melted chocolate mixture.
  5. Add vanilla.
  6. Stir dry ingredients into batter until combined. There should be no dry clumps, but don't overmix.
  7. Fold in remaining chocolate chips.
  8. Let batter rest 10 minutes to hydrate fresh milled flour. It will thicken — that's a good sign.
  9. Pour into pan and bake 35–45 minutes until edges are set and the center still looks slightly soft.

Notes

Optional Upgrade: Browned Butter

If you want to take these brownies one step further, brown the butter instead of simply melting it.
Cook the butter over medium heat until it turns golden. Then, pour the hot butter over the chocolate chips to melt them.
This adds a subtle caramel-like flavor that pairs beautifully with chocolate.