These are the best brownies I've ever had. And that's very serious matter, people. I posted a photo of them on Instagram about a month ago when I made them and I got a few requests to share the recipe. Well, here it is! Unfortunately, I can take no credit for the recipe because I followed Smitten Kitchen's "My Favourite Brownies" recipe exactly. They really have become my favourite brownie recipe though. They're both decadently fudgy and chocolatey yet not overly sweet. Using unsweetened chocolate is crucial for the perfect chocolate intensity of these brownies.
Best Brownie Recipe
Taken from Smitten Kitchen
Makes 1 8×8 pan of brownies.
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment or foil, extending it up two sides. Butter or spray the parchment or foil.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Remove from heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out batter-free. (I had to bake these about 15 minutes longer for the perfect texture of chewy in the centre and firm to the touch).
Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving. If you have a sweet tooth like mine, you'll enjoy many of these brownies at once ... xo Caroline