What I love about brownies is how easy they come together. Whenever I need a dessert quickly, this is my go-to recipe. In no time at all I can have a dessert that is rich, chocolaty, and delicious. And really, who doesn’t like brownies?
We all have a favorite brownie recipe, one that we like and are comfortable with and this is mine. I’ve made these brownies many, many times and am always happy with how they turn out. I have also enjoyed playing around with them a lot, adding various flavored chips, nuts, and marshmallows. And they are an excellent base for an ice cream sundae. Basically, you can’t go wrong making them.
From William Sonoma Desserts
Makes 9 brownies
1/2 cup unsalted butter, cut into 4 pieces
3 ounces unsweetened chocolate, chopped*
1 cup sugar
Pinch of salt
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup cake flour, sifted
3/4 cup chocolate chips, optional
Preheat the oven to 350 degrees and lightly grease an 8-inch square baking dish.
In a saucepan over low heat, combine the chocolate and butter. Heat until melted, stirring often. Remove from heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well-blended. Sift the flour over the mixture and stir until just blended. Stir in the chips, if using.
Pour the batter into the greased dish and bake for 30-35 minutes, or until a toothpick insterted into the center comes out clean. Transfer to a wire rack to cool completely before cutting into squares.
*I used bittersweet chocolate chips. They are easier to come by (and cheaper) than unsweetened chocolate and have very similar cocoa ratios. In a pinch you could even use semi-sweet chocolate chips. I typically have bittersweet and semi-sweet chocolate chips on hand as they are easy to subsitute for each other. However, do not substitute milk chocolate in a recipe that calls for unsweetened or bittersweet chocolate.
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