Classic Chocolate Brownies
A higher-than-normal amount of chocolate and eggs and a bit less sugar make these brownies fudgy, intensely chocolately, and not too sweet. This is our all-time favorite brownie recipe.
Ingredients
At a glance
Bar cookies and squares
Easy cookies
Recipes by ingredient/flavor
Makes
16 brownies
- 1 cup (2 sticks) unsalted butter, cut into bits
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
Steps
Preheat oven to 350°. Spray a 9-inch square baking pan lightly with nonstick cooking spray, or use a nonstick pan.
Place butter and chocolate in a microwave-proof bowl or in the top of a double boiler. Microwave on medium-high (80 percent) or heat over hot water, stirring occasionally, until melted and smooth.
With a wooden spoon, vigorously stir in sugar until well blended. Beat in eggs, one at a time, then vanilla and salt. Stir in flour just until completely incorporated. Batter will be thick. Spread in prepared pan.
Bake in the center of the oven for about 35 to 40 minutes, until brownies are firm and a tester inserted near the center comes out mostly clean. Let cool completely, then cut into bars.
Place butter and chocolate in a microwave-proof bowl or in the top of a double boiler. Microwave on medium-high (80 percent) or heat over hot water, stirring occasionally, until melted and smooth.
With a wooden spoon, vigorously stir in sugar until well blended. Beat in eggs, one at a time, then vanilla and salt. Stir in flour just until completely incorporated. Batter will be thick. Spread in prepared pan.
Bake in the center of the oven for about 35 to 40 minutes, until brownies are firm and a tester inserted near the center comes out mostly clean. Let cool completely, then cut into bars.
Additional tips
Store: On a plate, covered with foil. Use waxed paper between layers.
Freeze: Yes.
Mail: Yes. Pack individually.
Freeze: Yes.
Mail: Yes. Pack individually.
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