Brownies you can make in one bowl, using just a whisk? That’s my kind of dessert. The bake all at once (obviously) and freeze fabulously. I cut them small and pack one each day, from the freezer, in my daughter’s lunch box.
Such an ideal treat. I love these – they cut well, come out the same each time I make them, and contain no ingredients that could create sides (no nuts, no almond extract, no espresso powder). Just pure chocolatey goodness! Also, everyone loves brownies, so they’re ideal for a potluck situation.
Simple, Perfect Brownies
Makes 9×12 (up to 70 small brownies)
6 oz. unsweetened chocolate, chopped
3 sticks unsalted butter, roughly chopped
3 c. sugar
6 large eggs
1 tbsp. vanilla
1 tsp. salt
1 c. all purpose flour
1/2 c. unsweetened cocoa powder
- Preheat oven to 325 and place parchment paper, cut to fit (with the long sides going over edges) in a 9×13 pan. Spray uncovered short sides with nonstick spray.
- In large glass mixing bowl, combine chocolate and butter. Microwave one minute. Stir, microwave again in 30 second intervals until melted. Whisk until smooth. Set aside 5 minutes to cool.
- Add sugar and whisk to combine.
- Add eggs, one at at time, whisking into batter in between eggs.
- Add vanilla and salt. Whisk to combine.
- Add flour and cocoa, whisk or stir to combine.
- Transfer batter into dish and smooth into edges. Bake for 40-50 minutes or until set (40 for fudgier brownies, 50 for chewy). Let cool about 1 hour and place in fridge to cool completely (if cutting that day) . Once completely cool, cut into squares.