Brownies

×2 · Makes 24 squares

Prep 15 min · Cook 30 min

Fudgy, cocoa-rich brownies made in one saucepan and baked until just set for a moist, tender crumb.

nonstick cooking spray, for greasing
parchment paper, for lining pan

Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

1 cup (230 g) unsalted butter
2 cups (400 g) sugar
1 cup dark chocolate chips or semisweet chocolate chips

Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.

4 (200 g) large eggs
2 tsp (10 g) vanilla extract
1 cup (93 g) cocoa powder
1 cup (120 g) all-purpose flour
1 tsp (3 g) kosher salt
¹⁄₄ tsp baking soda

Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.

Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.

Notes

I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That way, you get a perfectly moist and fudgy brownie once they cool. I start checking at the shortest recommended baking time.

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Brownies

Notes