- 16
Ingredients
- 1 stick butter
- 8 oz, bittersweet chocolate, chopped
- 1 1/2 c. sugar
- 4 lg. eggs
- 1 t. pure vanilla extract
- 3/4 c. all-purpose flour
- 1/2 t. salt
Preparation
Step 1
Preheat the oven to 350. Butter an 8" square baking pan or heatproof glass dish. Line the pan with parchment paper, leaving a 1" overhang on two sides. Set aside. Place butter and chocolate in a lg. 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, 10-15 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.
Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Tfr. to a cutting board; cut into 2" squares. Brownies can be kept in airtight container at room temperature for up to 3 days.