Fudgy One-Pot Brownies
These brownies were a huge hit. Chewy with a crispy top and they just melt in your mouth. However, next time I make them I will make half of a recipe. After the first day the brownies were really crispy. So if you won't be serving them where they'll be eaten in the first day or two you might want to do the same. Enjoy! 🙂
Ingredients
- 1 cup (2 sticks) unsalted butter, plus butter for greasing the baking pan (optional)
- Nonstick cooking spray (optional)
- 3 ounces unsweetened chocolate
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 2 1/2 cups granulated sugar
- 1/2 teaspoon kosher or coarse
- salt
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
Instructions
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Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
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Place the butter and chocolate in a medium size saucepan over low heat and let melt together, stirring until smooth. Remove the saucepan from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring to mix quickly so they don’t have a chance to cook at all before they are blended in. Blend in the flour.
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Scrape the thick batter into the prepared baking pan and smooth the top with a spatula. Bake until the edges just begin to pull away from the sides of the pan and a wooden skewer or toothpick inserted into the middle comes out clean, 25 to 30 minutes.
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Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.
Recipe Notes
Recipe courtesy of Katie Workman - The Mom 100 Cookbook
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