Recipe lightly adapted from Martha Stewart’s Baking Handbook.
- 1/2 c. (1 stick) unsalted butter, diced
- 1 c. (8 oz.) coarsely chopped bittersweet chocolate
- 1 1/2 c. sugar
- 4 large eggs
- 1 tsp. pure vanilla extract
- 3/4 c. all-purpose
- 3/4 tsp. kosher salt
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper by using 2 sheets of parchment paper, setting them perpendicular to one another in the pan. Set aside.
Add butter and chocolate in a double boiler set over a saucepan with simmering water. The water shouldn’t touch the base of the double boiler. Whisk frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat, and whisk in sugar until combined and cooled. Then whisk in eggs one at a time until incorporated. Whisk in vanilla. Gently fold in flour and salt with a spatula until just combined.
Pour batter into the prepared pan, and smooth top with the spatula. Bake until center is firm, about 40 to 45 minutes. These will be fudgey!
Using parchment, lift brownies out of pan and onto a wire rack to cool completely, at least 1 hour. Once cooled, store covered in an airtight container for up to 3 days.
• Let the brownies cool for well over an hour—I’d recommend 3 hours. They are really hard to cut right out of the oven because they are so gooey. Be patient. You will be rewarded.
• You may have to rinse your knife clean midway through cutting. This will make cutting the other half easier. The yummy brownie goo on the knife can make cutting difficult.
• Looking for more chocolate? Add 1/4 c. semi-sweet or dark chocolate chips into batter. Don’t melt.
• Use the best you can find or afford.
• Wondering why they are so gooey? There is no leavener in this recipe, i.e. baking powder or baking soda. That’s the difference between a cake-y brownie and a fudge-y brownie.