Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Made right in the saucepan, you won’t believe how easy it is to make brownies from scratch with dense fudgy centers and shiny, crackly tops!
Ingredients
- 3/4 cup unsalted butter
- 4 oz semi-sweet or bittersweet chocolate bar chopped
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp espresso powder optional but recommended
- 1/2 cup chopped dark chocolate (or your favorite chocolate)
Instructions
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Preheat oven to 350°F and lightly spray an 8×8” baking dish with nonstick spray. Trim a piece of parchment so it covers the bottom of the dish, but is long so it goes up and over the sides of the dish. This creates a “sling”, and will help you remove the brownies from the pan very easily.
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In a large saucepan, add butter and melt over MED heat. Add 4 oz chopped chocolate and melt. Turn off the burner and remove pan. Whisk in brown sugar and granulated sugar, until smooth and creamy.
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Add in eggs, one at a time, making sure to whisk well after each addition. Add vanilla and stir until combined.
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At this point, you might want to switch to a rubber spatula. Add cocoa powder, flour, salt, and espresso powder, stirring until JUST combined and no flour or cocoa powder streaks remain. Gently stir in the chopped dark chocolate.
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Pour batter into prepared baking pan, using the rubber spatula to scrape all the batter out of the saucepan. Bake for 35-45 minutes, or until center is set and a toothpick inserted in the center comes out with a few moist crumbs.
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Let pan cool on wire rack before trying to slice. Then slice into squares and enjoy!
