My Favorite Brownies
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1.2k)
Ingredients
16-25 servings
- 3 ounces (85 grams) unsweetened chocolate, roughly chopped
- 1/2 cup (4 ounces or 115 grams) unsalted butter, plus extra for pan
- 1 1/3 cups (265 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
- 2/3 cup (85 grams) all-purpose flour
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Preparation
Step 1
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
Step 2
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each.
Step 3
Whisk in sugar, then eggs, one at a time, then vanilla and salt.
Step 4
Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
Step 5
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Step 6
Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving.
Step 7
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Chef's notes
These brownies are defined by what they lack:
no brown sugar, brown butter, baking powder, Dutched cocoa, cake flour, nuts, coffee granules, chips, or frosting. They rely on the intensity of unsweetened chocolate.
If you only have semi- or bittersweet chocolate, adjustments can be made to sugar levels.
They can be baked into two-bite brownies using mini-muffin tins, though results may vary and sticking can occur.
