Serves
Makes 16 (2-inch) brownies
Ingredients
- ½ cup (1 stick) unsalted butter, cut into ½-inch pieces
- 4 ounces semisweet or bittersweet chocolate, finely chopped
- 2 ounces unsweetened chocolate, finely chopped
- 1 cup sugar
- 2 large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup unbleached all-purpose flour
- Pinch of salt
- ½ cup chocolate chips or chunks (optional)
- ½ cup chopped nuts of your choice, toasted and cooled (optional)
Procedure
Rich, dark, fudgy, and slightly chewy, these homemade brownies are
always a hit, so much better than anything you can buy. Serve cold with
a glass of milk, or warm from the oven with a scoop of ice cream. Like
a simple black dress, they can be accessorized to match any occasion.
For a casual snack, serve them right out of the pan. For something a bit
dressier, dust the brownies with a layer of powdered sugar. Or drizzle
melted dark chocolate (or dark, milk, and/or white chocolate) wildly
over the top.
Preheat the oven to 350°F and position an oven rack in the
center. Line an 8-inch square cake pan with foil or parchment
paper across the bottom and up two of the sides, then lightly
coat with an oil spray.
Bring 2 inches of water to a boil in the bottom of a double
boiler. Place the butter, semisweet chocolate, and unsweetened
chocolate in the top of the double boiler (off the heat). Turn off
the heat, then set the butter and chocolate over the steaming
water. Stir occasionally until the chocolate is melted and
smooth.
Remove from the heat and whisk in the sugar. Whisk in the
eggs, one at a time, stirring well to incorporate each before
adding the next. Stir in the vanilla. Whisk in the flour and salt.
Continue to stir until the batter changes from dull and
broken-looking to smooth and shiny, about
1 minute. Whisk in the chocolate chips and
chopped nuts, if using.
Scrape the batter into the prepared pan and
spread evenly. Bake for 35 to 40 minutes,
until a skewer inserted into the center of the
brownies comes out with a few moist crumbs
clinging to it (do not overbake). Transfer to a
rack and cool completely.
Run a thin knife or flexible spatula around
the edges of the pan to loosen the brownies.
Grasp the foil or parchment paper extending
up the sides and pull gently upward. Set the
brownies on a cutting surface and cut into
16 equal pieces. Since these are fudgy, keep
a hot, wrung-out wet towel nearby so you
can wipe the knife clean between slices. You
could also serve the brownies right out of the
pan if you like, pressing a piece of plastic
wrap against any cut surfaces and across
the top to keep them fresh. Tightly wrap the
remaining brownies in plastic or place in
an airtight container. They will keep well at
room temperature for 2 to 3 days or in the
refrigerator for up to 5 days.