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/ 137 gr. all-purpose flour
1/2 teaspoon fine sea salt
4 large eggs
1 cup/ 200 gr. granulated white sugar
2/3 cups packed light brown sugar
seeds of 1 vanilla pod/ 2 teaspoons vanilla extract
Preheat oven to 350F/ 180C and for tall brownies, line a 8×8 in. square pan with parchment paper. For thinner brownies, use a rectangular 11×8 in. pan. Melt the butter in a medium saucepan over low heat. Remove from the heat and stir in the chocolate pieces until melted and well combined. Leave to cool slightly, for about 5 minutes. 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. Taller brownies are usually baked through at 27-28 minutes. They will continue to cook a bit after coming out of the oven, so adjust baking time accordingly. 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.