8 tbsp. unsalted butter,
plus more for greasing
4 oz. bittersweet chocolate,
cut into 1⁄4" pieces
2 eggs
1/2 cup sugar
1/2 cup firmly packed dark brown
sugar
1/2 tsp. vanilla extract
1⁄4 tsp. fine salt
1/2 cup flour
plus more for greasing
4 oz. bittersweet chocolate,
cut into 1⁄4" pieces
2 eggs
1/2 cup sugar
1/2 cup firmly packed dark brown
sugar
1/2 tsp. vanilla extract
1⁄4 tsp. fine salt
1/2 cup flour
1. Heat oven to 350°. Grease a 9" x 9" baking pan with butter and line with parchment paper; grease paper. Set pan aside.
2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.
MAKES 12 BROWNIES
How did these turn out? The last couple of times I made brownies I was disappointed. I don't love chocolate in general, so the texture really has to be right on for me to want to eat brownies. Are these fudgey, chewy, or cakey?
ReplyDeletethey were fudgy and moist but I'm not crazy about brownies, although I do love brownies with a good frosting. All I had was a pumpkin spice frosting and that worked well on the brownies and greatly improved the experience for Corey and me. The baked items on this blog are not the ones I think are stellar- those recipes are on the earth and water bakery blog.
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