I tinkered endlessly with the proportions of basic brownie ingredients to come up with a recipe that I think is perfect. They have a deep chocolate flavor, moist, fudgy interior, and chewy edges. Best of all, they are entirely mixed in one saucepan. No bowls to wash!
NotesIf you don’t have a pan with a nonstick coating, line a pan with parchment paper or foil to make sure the brownies come out easily.
Makes16 to 25
Total Timeunder 1 hour
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturechewy, chocolatey, crunchy, nutty, rich
Type of Dishchocolate dessert, dessert
- 1 stick (8 tablespoons) unsalted butter
- 4 ounces (4 squares) unsweetened chocolate, chopped
- 1¾ cup sugar
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup all purpose flour
- 1 scant cup walnuts, broken into large pieces, optional
Preheat the oven to 350° F, and position a rack in the middle of the oven.
Melt the butter in a medium saucepan over low heat. Turn off the heat, add the chocolate, and stir occasionally until melted and combined. Set aside and cool slightly.
Stir the sugar and salt into the warm chocolate mixture, using a wooden spoon. Add the vanilla and eggs, one at a time, mixing well after each addition. Stir in the flour until just incorporated. Fold in the nuts, if using. Pour the mixture into an 8 × 8-inch nonstick baking pan, and smooth the surface using your hands. Bake 30 to 35 minutes, until the center is firm. Cool completely. When ready to serve, remove the brownies from the pan and cut into 1½- to 2-inch squares, or larger if you like.
2005 Susan Spungen