Brownies
I can’t believe that I have been blogging for over 6 months now and I haven’t shared my go-to brownie recipe. Which is also my go-to dessert recipe. This recipe uses regular pantry ingredients. It can be cooked start to finish (or bowl to mouth) in under an hour. It only messes up one bowl so clean-up is a breeze. The brownies can easily be frozen for later consumption or unexpected company. Most importantly- they are dense, chewy, and the best part of any day!
I am a firm believer that a great brownie recipe does not require icing on top. If you need a sugary coating, the brownie was not decadent enough to start with. Feel free to play with the amount of sugar in this recipe. I have cut it back to 1 cup and found it delicious. If you are using bittersweet chocolate instead of unsweetened you will want to cut back on the amount of sugar.
My Favourite Brownies
Smitten Kitchen
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. (Note: You can also do this in the microwave in 30-second bursts, stirring between each.)
Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving.
Makes 1 8×8 pan of brownies which you can cut into 16 2-inch squares (shown above), 25 smaller squares, or 32 2×1-inch bites.