This is not a new recipe. It’s been around forever across various publications. And there’s definitely a reason for that! They are fantastic.
My husband describes them as “toasties” – with tender fudgy inside and marshmallowy and toasty outside.
These brownies are pretty much the same recipe as my other brownie recipe. which I have not shared yet, which relies on cocoa instead of melted chocolate. I like the other recipe, it’s very reminiscent of that traditional cocoa boxed brownie; and I make it with thick fudge like frosting. However, I now realize that this brownie here is by far superior. It’s so elegant, so delicate, so chocolatey. This one is definitely a huge crowd-pleaser.
Brownies
12
servings10
minutes25
minutesIngredients
1 stick of unsalted butter (8 TBSP)
4 oz bittersweet chocolate, chopped
2 eggs, straight from the fridge
1/2 cup granulated sugar
1/2 cup dark brown sugar, tightly packed
1 tsp vanilla
1/4 tsp salt
1/2 cup flour
Directions
- Preheat the oven to 350F. Line 8×8 metal baking dish with parchment paper, having the parchment overhang so that it’s easier to remove the brownies later.
- Place butter into a microwave safe bowl and microwave until melted and bubbly. Add chopped chocolate. Let it sit for a minute then stir into a smooth ganache. The heat from the butter should melt the chocolate, but if not for any reason, then microwave for another ten seconds or so until melted. Set aside.
- Whisk eggs in a large bowl, whisk them gently to avoid introducing too much air (almost rather stir them with a whisk.) Then add sugars and continue stirring/whisking with a whisk. Stir in vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until homogeneous in texture.
- Pour the batter into the prepared pan. Bake in preheated oven for 23-25 minutes, until the top is shiny and the brownie is firmer. Test with a toothpick to ensure the brownie is not too runny. DO NOT OVERBAKE. Personally, I bake mine for about 23 minutes; they come out extremely fudgy in the middle with a chewy exterior. A few more minutes of baking would make this into a more classic brownie, so figure out what works best for you. Cook the brownies fully before cutting into squares (p.s. I cut and discard the edges of the brownie prior to cutting into squares.)
Notes
- Feel free to double the recipe and bake in a 9×13 baking pan; baking time will need to be increase to about 40 minutes.
- These brownies harden a lot the next day. On day 1, after 23 minutes of cooking, I wondered if I could bake them a bit more. But on day 2, the brownies hardened a lot and 23 minutes now seemed completely perfect!
