Description

Discover the perfect balance of fudgy and chewy with this classic brownie recipe, featuring rich chocolate flavor and a delightful crinkly top.

Ingredients

Units Scale

2 ounces unsweetened chocolate
6 tablespoons (3 ounces) unsalted butter
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 cup all-purpose flour (2.25 ounces or 63 grams)

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with foil, leaving an overhang on all sides. Spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the unsweetened chocolate and butter. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
Stir in the sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gently fold in the salt and flour until just combined, being careful not to overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the foil overhang. Cut into squares and serve.

Notes

For a cakier brownie, substitute all-purpose flour with cake flour. For a more intense cocoa flavor, replace unsweetened chocolate with cocoa powder and increase the butter. Adding an extra egg yolk will make the brownies denser and fudgier. Store brownies in an airtight container at room temperature for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 150
Sugar: 15
Sodium: 80
Fat: 8
Carbohydrates: 20
Fiber: 1
Protein: 2
Cholesterol: 35