Description
Make thick, fudgy brownies with a crackly top. This recipe provides instructions for baking delicious homemade brownies.
Ingredients
Scale
- 5 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened baker’s chocolate, chopped
- 8 tablespoons unsalted butter, cut into smaller pieces
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Set up your oven: Move the rack to the middle and preheat the oven to 350 degrees F. Line your baking pan with 2 pieces of foil, pressing well into the bottom, corners, and sides of the pan. Grease the foil.
- Measure + melt the chocolate: The best way to measure chocolate is to place a lightweight bowl on a food scale and zero it out. If you don’t have a food scale, you can estimate the amounts with a dry measuring cup for chips and by breaking the scored sections of baking bars. Melt down the bittersweet and unsweetened chocolate in the microwave on 50% power for about 3 minutes, stirring once or twice to encourage even melting.
- Melt the butter and add cocoa powder: To the melted chocolate, stir in the pieces of butter and microwave for another minute on half power, or until the butter is melted. Whisk the cocoa powder into the melted chocolate-butter mixture until no clumps remain, and set aside.
- Whisk wet ingredients: In a medium-sized bowl, whisk together the eggs, granulated sugar, and vanilla extract until no traces of yolk or white strands remain. Scrape the melted chocolate-butter mixture into the bowl with the wet ingredients, and whisk until well combined.
- Fold in the flour and salt: With the spatula, fold in the flour and salt until no white flour remains. Be careful not to overmix. Transfer the batter to the prepared pan, and spread evenly into the corners with the rubber spatula.
- Bake & Rest: Bake the brownies at 350 degrees F for about 40 minutes, maybe a minute or two longer. A toothpick inserted into the center of the brownies should come out with a few moist crumbs on it. You do not want it to come out clean; they will be overbaked at that point. Allow the brownies to rest in the pan on a wire cooling rack for about 2 hours, or until completely cool.
- Once cool, remove the brownies from the pan using the foil sling and roll the sides of the foil down to expose the brownie square. Transfer to a cutting board lined with parchment or wax paper and slice into 16 evenly sized brownies.
Notes
- Store brownies in an airtight container with layers separated by a piece of wax or parchment paper for up to 5 days.
- To freeze, wrap brownies individually in plastic and then place them in a freezer storage bag for up to 2 months. Thaw on the counter when ready to eat or serve.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg