Description
Great brownies are fudgy, intensely chocolatey, and have a crackly, shiny top. This recipe uses melted butter and both cocoa powder and chocolate for maximum chocolate depth, producing brownies that are dense and rich rather than cakey — the kind that make people ask for the recipe.
Ingredients
Units
- 1/2 cup (1 stick) unsalted butter
- 4 oz semi-sweet or bittersweet chocolate, roughly chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
- Melt the butter and chopped chocolate together in a medium saucepan over low heat, stirring constantly until smooth. Remove from heat and let cool for 5 minutes.
- Stir the sugar into the melted chocolate mixture until well combined. Add the eggs one at a time, stirring vigorously after each — about 50 strokes total. The batter should become thick and glossy. Stir in the vanilla.
- Sift the cocoa powder, flour, and salt directly into the bowl. Fold gently with a spatula until just combined — do not overmix or the brownies will be tough. Fold in chocolate chips or nuts if using.
- Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan on the counter a few times to release air bubbles.
- Bake for 22-25 minutes until a toothpick inserted in the center comes out with moist crumbs (not wet batter) clinging to it.
- Let cool completely in the pan on a wire rack before cutting — at least 30 minutes. Use the parchment overhang to lift the brownies out for clean slices.
Notes
- The shiny, crackly top comes from vigorously beating the eggs into the sugar-chocolate mixture — this dissolves sugar on the surface.
- For fudgier brownies, underbake slightly; for more set brownies, bake an extra 2-3 minutes.
- Brownies must cool completely before slicing or they will fall apart.
- Wrap tightly in plastic wrap — brownies keep for 4 days at room temperature or 3 months in the freezer.
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 21
- Sodium: 40
- Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 3