My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies}

My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies} is a brownie recipe built around salted butter, semisweet chocolate and granulated sugar. Plan on 24 Brownies (9X13-inch pan) and about 45 minutes.

• Yield 24 Brownies (9X13-inch pan)
• Ready in 45 minutes
• Prep 15 minutes
• Cook 35 minutes

Ingredients

• 1 cup salted butter
• 8 ounces semisweet chocolate
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• 1/3 cup unsweetened natural cocoa powder or Dutch-process cocoa powder
• 1/2 tsp salt
• 2/3 cup all-purpose flour

Instructions

1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment.
2. In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don't overheat!).
3. Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
4. Whisk in the remaining 1 cup sugar and vanilla.
5. Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
6. Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don't overmix).
7. Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
8. Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.

Cool the pan before you lift the squares.