Brownies
Course:
Dessert
Ingredients
- 113 grams Butter (unsalted)
- 113 grams Dark Chocolate (dark, roughly chopped)
- 2 Egg
- 1⁄4 teaspoons Salt
- 100 grams Sugar
- 115 grams Brown Sugar (dark)
- 1 teaspoon Vanilla Extract
- 65 grams Plain Flour
Steps
Makes 16 brownies in a 22x22cm pan.
- Preheat the oven to 175C - conventional.
- Oil a 22x22cm pan.
- Put the butter in a microwave safe bowl and heat until completely melted and bubbling.
- Break up the chocolate into bits and add to the melted butter. Whisk until the chocolate is completely melted.
- If necessary, put it back in the microwave for a bit.
- Whisk the eggs in a large bowl.
- Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain).
- Whisk in the chocolate-butter mixture.
- Add the flour and whisk until the batter is uniform. (Do not overmix!)
- Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes until the top has formed a shiny crust and the batter is moderately firm.
- Cool completely in the pan on a rack.
If not serving right away, store them at room temperature, for 3 to 4 days. To extend their shelf life for a day or two, you can refrigerate them.
Source: https://www.onceuponachef.com/recipes/best-brownie-recipe.html#tabrecipe