Homemade Chocolate Brownies
One-bowl fudgy brownies made with melted chocolate, butter and cocoa, baked in an 8-inch pan until just set and cut into 16 squares.
Equipment
- 8x8-inch (20x20 cm) metal baking pan
- Parchment paper
- Large heatproof bowl
- Whisk
- Rubber spatula
- Fine-mesh sieve
- Wire rack
Ingredients
- 1/2 cup unsalted butter 1 stick / 113 g, cut into pieces, plus a little for the pan
- 6 oz semisweet or bittersweet chocolate 170 g, chopped
- 1 cup granulated sugar 200 g
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour 65 g, spooned and leveled
- 1/4 cup unsweetened cocoa powder 25 g, natural or Dutch-process
- 1/4 tsp fine salt
- 1/2 cup chocolate chips 85 g, semisweet
Instructions
- Heat the oven to 350°F / 175°C with a rack in the center. Lightly butter an 8x8-inch metal pan and line it with parchment paper, leaving some overhanging on two sides to lift the brownies out later.
- Put the butter and chopped chocolate in a large heatproof bowl. Set it over a pan of barely simmering water, without the bowl touching the water, and stir until melted and smooth, about 5 minutes. Alternatively, microwave in 30-second bursts, stirring between each, until just melted.
- Take the bowl off the heat and whisk in the sugar. The mixture will look slightly grainy. Let it cool for about 5 minutes, until warm rather than hot.
- Add the eggs one at a time, whisking well after each. Add the vanilla, then whisk vigorously for about 1 minute until the batter is thick, smooth and glossy.
- Sift the flour, cocoa powder and salt over the bowl. Fold gently with a spatula until no dry streaks remain, then fold in the chocolate chips.
- Scrape the batter into the prepared pan and spread it into an even layer.
- Bake for 25 to 30 minutes, until the top is shiny and set, the edges are firm and a toothpick inserted 1 inch from the center comes out with moist crumbs (not wet batter). Start checking at 25 minutes.
- Cool the brownies completely in the pan on a wire rack, at least 1 hour. Lift them out using the parchment and cut into 16 squares with a sharp knife, wiping it clean between cuts.
Notes
A glass or ceramic pan holds heat differently; if using one, bake at 325°F / 165°C and start checking at 25 minutes.
For the neatest squares, chill the cooled brownies for 30 minutes before cutting.
Store airtight at room temperature for up to 3 days, or freeze for up to 3 months.