Must-try brownie
A moment of sweetness.
Soft, rich, and quietly indulgent. A pan of brownies made for moments that matter
RECIPE
Ingredients
• 1 cup (225 g) unsalted butter
• 8 oz (225 g) semisweet or dark chocolate, chopped (or good quality chips)
• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 4 large eggs, at room temp
• 2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line an
8x8-inch (20x20 cm) pan with parchment, leaving overhang.
2. Melt butter & chocolate: In a heatproof bowl set over simmering water (or microwave in
20-sec bursts), melt butter and chocolate until smooth. Let cool 5 minutes.
3. Whisk in sugars until glossy.
4. Add eggs one at a time, whisking well after each. Stir in vanilla. Batter should look thick and shiny.
5. Sift in flour, cocoa, and salt. Fold gently with a spatula until just combined - do not overmix.
6. Pour into pan and smooth the top
7. Bake 28-35 minutes, until the center is just set and a toothpick comes out with moist crumbs (not wet batter). For maximum gooeyness, err on the shorter bake time.
8. Cool completely in pan before slicing (they firm up as they set)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment, leaving overhang.
2. Melt butter & chocolate: In a heatproof bowl set over simmering water (or microwave in 20-sec bursts), melt butter and chocolate until smooth.
Let cool 5 minutes.
3. Whisk in sugars until glossy.
4. Add eggs one at a time, whisking well after each. Stir in vanilla. Batter should look thick and shiny.
5. Sift in flour, cocoa, and salt. Fold gently with a spatula until just combined do not overmix.
6. Pour into pan and smooth the top.
7. Bake 28-35 minutes, until the center is just set and a toothpick comes out with moist crumbs (not wet batter). For maximum gooeyness, err on the shorter bake time.
8. Cool completely in pan before slicing (they firm up as they set)#brownies #chocolate #Recipe
