📖 Instructions

1. Prep the pan: Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on two sides. This makes it easy to remove the brownies later. I once forgot this step and spent a hilarious 15 minutes trying to pry a batch out... never again!
2. Melt butter and chocolate: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the butter and dark chocolate together, stirring occasionally until smooth. Remove from heat and let it cool slightly. Pro-tip: don't let any water sneak into your chocolate, it will seize and get grainy. Trust me, it's not fun trying to recover from that!
3. Whisk eggs and sugar: In a large mixing bowl, whisk together the eggs and both sugars (granulated and brown) until light and creamy. This usually takes about 2-3 minutes. This step is crucial for creating that crackly brownie top we all crave.
4. Combine wet and dry ingredients: Pour the melted chocolate mixture into the egg mixture and gently fold until just combined. Be careful not to overmix, as this can lead to tough brownies. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding until just combined. It's okay if there are a few streaks of flour remaining.
5. Add passion fruit: Stir in the passion fruit pulp until evenly distributed throughout the batter. The amount of pulp can vary depending on the size and ripeness of the fruit. I usually use about 1/4 cup, but feel free to add more if you love that tangy flavor!
6. Pour and bake: Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The edges should be set, but the center should still be slightly soft. Remember every oven is different, so keep a close eye on them after 25 minutes.
7. Cool and cut: Remove the brownies from the oven and let them cool completely in the pan before cutting into squares. Use the parchment paper overhang to lift the brownies out of the pan. For clean cuts, use a warm, sharp knife. Honestly, the hardest part is waiting for them to cool! I usually end up sneaking a corner piece while they're still warm.