I never make my own brownies because I always think there is too much sugar and butter in the recipe to be healthy. Strangely, it is one of the few things I prefer making from a box. I really like how box brownies taste and I guess I've always thought it somehow makes it easier not knowing all the ingredients. But that's silly - making brownies from scratch, I can control the sugar and butter and quality of chocolate.
I like really dense, chewy, fudgey brownies, and this recipe met all the criteria. Very delicious.
Adapted from Martha Stewart Living, April 2010
Yield: 1 8x8 square pan, or 9 2.5-inch squares
1/2 cup butter
6 ounces bittersweet chocolate (I used 4 ounces semisweet and 2 ounces unsweetened)
1 1/4 cup sugar
1/4 cup cocoa powder
1/2 tsp salt
1/2 cup plus 2 tbsp flour
- Preheat oven to 350F.
- Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.
- Melt butter and chocolate in a double boiler or heatproof bowl set over a pot of simmering water, stirring until smooth.
- Remove from heat and stir in sugar.
- Stir in eggs, one at a time, until combined.
- Stir in cocoa powder and salt.
- Fold in flour until combined.
- Pour batter into pan and bake about 30 minutes, or until toothpick inserted into center comes out with moist crumbs.
- Let cool slightly in pan, about 15 minutes.
- Lift brownies from pan using parchment and transfer to wire rack to cool completely.
- Cut into 9 squares.