Fudgy Brownies
Fudgy Brownies with a crackly top are made in one bowl, without a mixer. Rich, chocolatey and deeply satisfying, these brownies are comfort food at it's finest.
brownies
Ingredients
- 5 ounces semi-sweet chocolate (chopped)
- 4 oz unsalted butter (cut into 1" chunks)
- 4 oz granulated sugar (½ cup)
- 2 oz brown sugar (¼ cup)
- ¼ teaspoon table salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ½ oz all purpose flour (½ cup, see note)
Instructions
- Preheat the oven to 350 °F. Butter a 9" square baking pan and line the pan in one direction with parchment paper.
- Combine 5 ounces semi-sweet chocolate and 4 oz unsalted butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30 second increments (stirring between) until all the chocolate is melted.
- Add 4 oz granulated sugar, 2 oz brown sugar, ¼ teaspoon table salt and 2 teaspoons vanilla extract, stir to combine. Add 2 large eggs, stir until combined then stir vigorously for 30 seconds.
- Add 2 ½ oz all purpose flour, stir just until combined. Spread the batter evenly into the prepared pan.
- Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (20-25 minutes).
- Cool in the pan to room temperature then refrigerate until the brownies are firm.
- Use the parchment paper to lift the brownies out of the pan onto a cutting board. Cut into 12 large or 16 small brownies.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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