Do brownies really need an introduction? You know what they are. They are lumpy, crinkly, somewhat messy shapes of chocolate, butter, and sugar. We have all eaten them, devoured them, inhaled them. We have all licked the bowl clean of the batter and wished that the baker hadn't scraped that last little bit into the bowl because I wanted to eat it (said my husband every time I bake).
Just don't add walnuts. Ick.
Brownies
from Handle the Heat
1 cup (170 grams) semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 oz (113 grams) unsweetened chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
3 eggs + 1 egg yolk
1 tsp vanilla extract
3/4 cup (94 grams) all purpose flour
1/4 tsp salt
Make the brownies: Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
In a microwave safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute intervals, stirring in between. Continue heating in 30-second bursts until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly. This can also be done in a double boiler.
In the bowl of a stand mixer, beat the eggs and sugar on medium-high until light, about 3 minutes. Beat in the vanilla extract.
Gently stir in the cooled chocolate mixture. Gently fold in the flour and salt until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40.
