- You won't be disappointed. These were DELICIOUS. Double the recipe and bake in a 13x9 inch pan instead of a square pan.
- The only thing I would have modified is that I should have pulled them out 3 minutes earlier than I did so watch them closely. You want there to still be a few wet chocolate crumbs on a toothpick stuck into the middle of the pan when you take it out.
- Recipe from Annie's Eats
- 5 oz semisweet chocolate, chopped (use a baking bar)
- 2 oz unsweetened chocolate, chopped (use a baking bar)
- 8 tbsp unsalted butter, cut into quarters
- 3 tbsp unsweetened cocoa powder
- 3 large eggs
- 1¼ c sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 1 c all-purpose flour
1. Place an oven rack in lower-middle position and preheat the oven to 350° F. Line an 8-inch square baking dish with foil and spray lightly with nonstick cooking spray; set aside. (Double the recipe and do it in a 13x9 in pan if you want).
2. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth. This will take about 10 minutes. Whisk in the cocoa powder until smooth. Set aside to cool.
3. In a medium bowl, combine the eggs, sugar, vanilla and salt; whisk until combined, about 15 seconds. Whisk in the warm chocolate mixture until incorporated.
4. Stir in the flour with a wooden spoon until combined. Pour the mixture into the prepared pan and spread with a spatula to make an even layer.
5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 30-40 minutes. Transfer the pan to a wire rack and let cool to room temperature, about 1 1/2-2 hours. I removed the brownies by lifting the foil on either end and transferring to a cutting board. Once cool, I cut into squares and stored in an airtight container. However, they got stale quickly so next time I make them I will probably forgo the foil and just lightly oil the pan then once cool, cut brownies out of the pan as we want to eat them.