smittenkitchen
My Favorite Brownies
My favorite brownies are intense, fudgy, and a little chewy and fantastically easy too: 7 ingredients, 1 bowl, and you could be eating them 40 minutes from now.
👥 25 Servings⏱️ Prep & Cook: 40 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●microwave
📝 Preparation Steps
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Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
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In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to ⏱️ 30 minutes, or until a toothpick inserted into the center comes out batter-free.
(85 grams) unsweetened chocolate, roughly chopped3 ounceslarge eggs2(5 ml) vanilla extract1 teaspoon
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Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold, from the fridge. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
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Additional notes: Looking for more brownie inspiration? Check out my
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Olive Oil Brownies
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Best Cocoa Brownies
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Cheesecake-Marbled Brownies
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, and the otherworldly
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Salted Caramel Brownies
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If you only have semi- or bittersweet chocolate (60 to 72 percent), I created a version of these brownies,
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the darker half of this duo
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. But, the chocolate intensity is definitely dialed down. However, the sugar level is also adjusted to accommodate for the sweeter chocolate.
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Two-bite brownies: I had directions up here for one of my favorite riffs to date, baking these into 2-bite brownies in mini-muffin tins. However, there are so many comments below about them sticking and never getting unstuck, even with nonstick pans greased well, that I felt it was irresponsible to encourage this anymore. However, I’ve since received many notes asking for the lost directions, so here you go. Please proceed with caution. :) “I found a new way to
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ruin our lives
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make these awesomer
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and that’s to bake them in mini-muffin pans. This is ideal for brownie edge lovers, as they become nothing but edges with the fudgiest of centers. Spray the pans first with a non-stick spray and fill them
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almost to the top
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. They bake for about ⏱️ 16 minutes before a toothpick comes out batter-free. Let them sit in the pan for ⏱️ 5 minutes on a cooling rack before unmolding them, or they break easily. Mine had a frustrating yield of 29 (i.e. just enough to require more than a pan’s worth) but it made for such
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perfect, delicious, two-bite servings
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, I forgive them.”
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