These are fudgy, not cakey: more butter and chocolate, less flour, and a short bake. Whisking the sugar and eggs well gives that shiny, crackly top.
Easy to double in a 9 x 13-inch pan for a crowd.
Ingredients
1/2 cup butter
4 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
Heat the oven. Heat the oven to 350°F. Line an 8-inch square pan with foil or parchment and grease it.
Melt. Melt the butter and chocolate together in a large bowl in the microwave in 30-second bursts, stirring, until smooth.
Mix. Whisk in the sugar, then the eggs and vanilla, whisking hard for 1 minute until glossy. Stir in the cocoa, flour and salt just until combined, then the chips or nuts.
Bake. Spread in the pan and bake 25 to 30 minutes, until a toothpick near the center comes out with moist crumbs.
Cool. Cool completely in the pan, then lift out and cut into 16 squares.
Tips
To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
Do not overbake; they firm up as they cool.
Brownies freeze well: wrap individually and freeze up to 3 months.
Questions about this recipe
How do I get a crackly top?
Whisk the eggs and sugar into the warm chocolate vigorously for a full minute.
Can I double the recipe?
Yes. Use a 9 x 13-inch pan and bake 30 to 35 minutes.
