A dense, super fudgy brownie recipe that's wonderful for sharing
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 8 ounces semi-sweet chocolate chopped and divided
- 1 and 1/2 sticks (3/4 cup) unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Preheat your oven to 350 degrees F. Generously grease or a line a standard 8"x8" baking pan and set aside.
In a microwave-safe bowl, melt half of the chopped chocolate. Save the other half of the chocolate for later.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the melted butter with the sugar on medium high speed until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla and mix for another 1-2 minutes.
Add in the melted chocolate and mix well.
Turn the mixer off and fold in the flour, cocoa powder, and salt by hand until a few dry streaks remain. Then fold in the remaining chopped chocolate.
Transfer the batter into your prepared pan and bake for about 20 minutes. A toothpick inserted in the center will yield some batter. The brownies should not jiggle when you shake the pan.
Allow the brownies to cool before slicing and serving. You can store them in the refrigerator for a few hours to firm up if desired.
Leftover brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Barely adapted from Tasty