i’ve never made from-scratch brownies, so i challenged myself. i wasn’t disappointed. baking isn’t my strong point, but these were fairly simple. with just a handful of ingredients, they are still extremely decadent and delicious!
check ’em out! inspiration: food 52
- 3/4 c. all-purpose flour (or substitute for gluten-free)
- 1/4 c. unsweetened cocoa powder
- 1/2 tsp. kosher salt
- 4 oz. high-quality semisweet chocolate, finely chopped
- 12 Tbsp. (1-1/2 sticks) unsalted butter, diced
- 1-1/4 c. sugar
- 3 eggs, at room temp
- 1 tsp. vanilla extract
preheat the oven to 350F. spray a square 8″ or rectangle 7×6″ baking dish with cooking spray or line with parchment paper.
in a small bowl, sift together the flour, cocoa powder and salt. whisk together and set aside.
fill a medium saucepan with water and bring to a boil. turn down heat low. in a metal or glass bowl, add the chocolate and butter. place over the simmering water, making sure the bowl doesn’t touch the water. stir the butter and chocolate until melted and smooth, about 5 minutes.
remove the bowl from the heat and place on a paper towel or dish cloth to capture any condensation. whisk in the sugar and let the mixture cool slightly . then whisk in the eggs and vanilla until smooth.
in small batches, add the flour/cocoa mixture to the chocolate and stir until fully incorporated.
pour the batter into the prepared baking dish. tap it to release any air bubbles.
bake for 45 minutes, turning once halfway through, until a toothpick comes out with some fudgey crumbs (not clean). remove and let cool completely.
cut & serve with ice cream or milk! maybe even some hot chocolate.