- 16
Ingredients
- 1/4 - 1/4 lb. (1/2 cup) unsalted butter, more for the pan
- 1/4 - 1/4 lb. unsweetened chocolate
- 1 1/2 - 1 1/2 cups granulated sugar
- 1/4 - 1/4 tsp. salt
- 2 - 2 tsp. vanilla extract
- 2 - 2 large eggs, room temperature
- 4 1/2 - 4 1/2 oz. (1 cup) all-purpose flour
- 2 - 2 tbsp. unsweetened natural cocoa powder (not Dutch-processed)
Preparation
Step 1
Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter an 8-inch square pan, line the pan bottom with parchment or waxed paper and then butter the parchment.
Melt the butter and chocolate together in a medium metal bowl set over a pan of simmering water (don't let the bowl touch the water). Let the chocolate cool slightly before stirring in the sugar, salt and vanilla.
Add the eggs one at a time, stirring each time until blended. Add the flour and cocoa and beat until the mixture is smooth, 30-60 seconds. Scrape the batter into the prepared pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean with a few crumbs clinging to it, 35-45 minutes.
Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan, then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto rack to cool completely. Cut into squares with a sharp knife.