Straight-up Classic (Bonus!) One Bowl Fudge Brownies
Makes 25 small squares
Inspired by my Dad (but adapted from the back of a Baker’s Chocolate box)
3 ounces (85 grams) unsweetened chocolate, coarsely chopped
6 tablespoons (85 grams) unsalted butter, cut into small pieces
1/2 cup (100 grams) sugar
1/2 cup (110 grams) brown sugar, packed
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup (62 grams) flour
Preheat oven to 350. Generously butter an 8×8 pan and line with two overlapping sheets of parchment paper. Butter the parchment and set aside.
In a heatproof bowl set over a pan of barely simmering water melt together the chocolate and butter, stirring occasionally, until smooth and completely melted. Turn off the heat and carefully remove the bowl (it will be hot!) from the pan of water and set it on a towel on your countertop.
Use a wooden spoon to stir in both sugars, then add the vanilla and salt and stir until combined. Add both eggs and mix until fully incorporated. Finally add the flour and stir vigorously until the batter is smooth and glossy.
Pour into the prepared pan and bake for 20-25 minutes. The brownies are done when a tester comes out with several crumbs attached (be sure to not overbake as a slightly underbaked brownie usually always wins). Let the brownies cool for several minutes then use the parchment to remove them from the pan. Slice n’ serve.
