Ingredients (US Customary with Metric Equivalents)For greasing: Shortening (or butter)

• ¾ cup (170 g) unsalted butter
• 4 tablespoons (approx. 60 g) unsweetened baking chocolate
• 2 tablespoons (approx. 30 g) unsweetened baking dark chocolate
• 1⅓ cups (267 g) sugar
• 3 extra-large eggs (or 3 large eggs + 1 egg yolk for extra richness)
• 1 cup (120–125 g) all-purpose flour
• 1 teaspoon (5 g) baking powder
• ½ teaspoon (3 g) salt
• 1 teaspoon (5 ml) vanilla extract

Servings: About 12–16 brownies (depending on cut size)
Prep time: 15–20 minutes
Bake time: 26–36 minutes
Total time: About 45–60 minutes Instructions

1. Preheat the oven to 350°F (175°C). Generously grease a 13x9x2-inch baking pan (preferably glass) with shortening or butter. Line with parchment if you want easy removal.
2. Prepare the dry ingredients: In a separate bowl, combine the flour, baking powder, and salt. Mix well and set aside.
3. Melt the chocolate and butter: In a large saucepan over medium-low heat, melt the butter together with the unsweetened baking chocolate and dark chocolate, stirring occasionally until smooth. Remove from heat.
4. Incorporate sugar: Stir the sugar into the melted butter-chocolate mixture until fully combined and slightly cooled.
5. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Combine wet and dry: Slowly stir the flour mixture into the chocolate mixture until just combined. Do not overmix—lumps are okay for fudgy texture.
7. Bake: Scrape the batter into the greased pan and smooth the top with a rubber spatula. Bake for 26 to 36 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 26 minutes to avoid overbaking.
8. Cool and serve: Let the brownies cool slightly in the pan on a wire rack. Serve warm for the ultimate gooey experience. Top with chocolate ganache, a dollop of lightly sweetened vanilla whipped cream, and fresh berries.

Tips for Success

• Metric precision: Weighing ingredients (especially flour and sugar) gives the most consistent results in baking.
• Chocolate intensity: The combination of unsweetened baking chocolate and dark chocolate creates deep flavor. Feel free to use high-quality brands.
• Variations: Add ½–¾ cup (80–120 g) chocolate chips or chopped nuts for texture. For extra fudginess, underbake slightly.
• Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness. They also freeze well.
• Make-ahead: The batter can be prepared a day ahead and refrigerated before baking.

These YaDa Chef brownies have been a favorite for years—rich, chocolate-forward, and irresistibly decadent. Whether you’re baking for a crowd or treating yourself, this recipe delivers every time. Enjoy! Recipe adapted from YaDa Chef originals with metric conversions for international bakers.

Note: Oven temperatures and bake times can vary. Always use an oven thermometer for best results.