SO… those brownies I mentioned last week… they were AMAZING. And, in fact, I had to steal Martha’s picture of them, because ours were gone too quickly for me to take a picture of them! Yes, it is just me and my husband in the house… I wish I could blame the hasty consumption on someone else! I did make a few tweaks to the recipe below and I think they turned out fabulous! I’m stumped by these yummy chocolatey squares…. they’re cakey, yet fudgy… and they seem to melt away in your mouth. SO GOOD!
OH, and I eat mine just like Martha suggests!
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- **I didn’t use more for the pan, I just use cooking spray
- 8 ounces bittersweet chocolate, coarsely chopped
- ** I used 4 ounces semi sweet chocolate and 4 ounces of unsweetened chocolate
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides.**I don’t do this extra step. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
- Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
- Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
- Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.