This classic brownie recipe is anything but modest. With no rising agents to lighten the load, the result is pure, unadulterated, dense, chocolatey indulgence. And that, in my opinion, is the best way to enjoy a brownie. This recipe makes for a deliciously fudgy brownie with a satisfying crackling surface. It’s also one that I make time and time again with no reservations.
8.8 oz./ 250 gr. good quality dark or bittersweet chocolate (60-70% cocoa solids), finely chopped
8.8 oz./ 250 gr. unsalted butter, chopped into cubes
1 cup plus 1 tablespoon/ 150 gr. all-purpose flour
1/2 teaspoon salt
4 large eggs
1 2/3 cups/ 330 gr. sugar
seeds of 1 vanilla pod/ 2 teaspoons vanilla extract
Preheat oven to 350F/ 180C and line a rectangular 11 – by – 8 in. (or similar dimension) baking pan with parchment paper. Stir together the chocolate and butter in a saucepan over low heat just until melted. Leave to cool slightly. Mix together eggs and sugar in a large bowl until creamy and well-combined. Stir in vanilla. Mix flour and salt in a separate bowl. Stir chocolate mixture into egg mixture until fully incorporated. Lightly stir or fold flour mixture into the chocolate batter just until smooth and spread onto your baking pan. Bake for 25-28 minutes depending on how gooey you want the brownies. (They will continue to cook a bit after coming out of the oven.) Leave to cool for at least 20 minutes before serving. Run a knife along the edges of the pan to loosen. Cut and serve warm or completely cooled.
Walnut: Add 2 handfuls of chopped toasted walnuts to the batter when folding in the flour.
Pecan: Top the surface of brownie batter with pecans just before baking.