The best brownies need absolutely no special ingredients or decorations no chocolate chips, no M&Ms, no frosting, nothing. Their magic lies in a subtly crispy crust and fudgy, moist (but not too gooey) middle. To that end, this recipe calls for bittersweet chocolate as well as cocoa powder. With just the seven ingredients here, you’ll turn out the most crowd-pleasing brownies. Feel free to mix 1/2 cup coarsely chopped walnuts or pecans into the batter at the end of step1.
1/2 cup (1stick) unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped 1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse salt
1/2 cup plus 2 tablespoons all-purpose flour
- Preheat oven to 350℉. Line an 8 -inch square baking pan with parchment leaving a slight overhang on all sides. Melt butter and chocolate in a heatproof bowl set over a pot simmering water, stirring until smooth. Remove from heat and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until just combined.
- Pour batter into prepared pan, smoothing top with an offset spatula. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes, rotating the pan halfway through. Let cool slightly in a pan about 15 minutes. Lift brownies from pan using parchment. Transfer to a wire rack. Let cool completely. Cut into 16 squares. (brownies can be stored in an airtight container at room temperature for up 3 days).