These brownies could be called the brownies that almost weren’t. I went on a hunt for unsweetened baking chocolate stopping at two different stores and I found none. Once home I started plotting how I could make the brownies with extra butter and maybe cocoa powder instead. Then I remembered I HAD unsweetened chocolate in my baking cupboard. Win.
I have seen this exact recipe on several blogs and even one cookbook. It is clearly tested time and time again. I found it incredibly simple and perfect. The only issue I had (if you can call it that) is that I baked it for the recommended amount of time plus 5 minutes and they were still super fudgy. I would leave them in 5 minutes longer next time although they were incredibly tasty a bit under baked.
This will be my go to brownie recipe from here on out. I made a different recipe last night and certainly prefer this one. No worries- we ate the batch from last night so no brownies are homeless. Unsweetened chocolate is on my shopping list so my pantry will be stocked the next time I need to make these. I highly recommend you do the same.
Brownies (makes 1 8×8 pan)
3 ounces unsweetened chocolate, roughly chopped
1/2 cup unsalted butter, plus extra for pan
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment. Butter the parchment or spray it with a nonstick cooking spray. Alternatively just butter and flour the pan. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until mostly melted. Off the heat stir until smooth and finished melting. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spatula and scrape batter into prepared pan, spread until even. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out batter-free. Cool, cut, eat. Share if you must.