Servings: 16 2-inch brownies
- 6 ounces (1 cup) bittersweet chocolate (+/- 70%)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Step 1Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper so that the paper overhangs by a few inches on two opposite sides.
Step 2Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half power in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Step 3Mix sugar, brown sugar, eggs, and vanilla until well-blended. Add chocolate-butter mixture, and mix until smooth. Add flour and salt, and mix just until combined.
Step 4Transfer batter to prepared pan and spread evenly. Bake 35-40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached. Run a knife along the non-lined sides of the pan. Cool in pan on wire rack.
Step 5Using the overhanging parchment paper, lift the cooled brownies out of the pan and onto a cutting board. Use a sharp knife to cut into bars.
For even more chocolate, add 1 cup of chocolate chips to the mixed batter before transferring it to the baking pan. If you like brownies with nuts, add 1 cup of chopped nuts to the mixed batter. For a sweet and salty version, sprinkle about 1/2 teaspoonful of coarse salt over the top of the batter in the pan before baking.