The kind of fudgy chocolatiness that wimpy people say is too chocolaty – silly little rabbits.
Prep Time15mins
Cook Time25mins
Cooling Time30mins
Total Time1hr10mins
Course: Dessert
Cuisine: American
Keyword: easy brownie recipe, furdgy brownies from scratch, one bowl brownies
Servings: 24people
Calories: 208kcal
Author: Katie Workman
Ingredients
1cup(2 sticks) unsalted butterplus butter for greasing the baking pan (optional)
Nonstick cooking sprayoptional
3ouncesunsweetened chocolate
½cupunsweetened Dutch-processed cocoa powder
2 ½cupsgranulated sugar
½teaspoonkosher or coarse salt
1tablespoonpure vanilla extract
3large eggs
1 ½cupsall-purpose flour
Instructions
Preheat the oven to 350°F. Generously butter a 13 by 9–inch baking pan or spray it with nonstick cooking spray.
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.
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.
Let the brownies cool in the pan on a wire rack. When completely cool, cut them into 12 or 24 squares.