Author Notes
I like my brownies naked…no nuts, chocolate chips or dried cherries in mine thank you very much. This is my all-time favourite brownie recipe; these babies are dense and ultra-chocolaty! As a bonus, they are also really easy to make. Don’t be tempted to add a bit of baking powder, brownies are supposed to be dense, not cake-like; the eggs will give these delectable treats enough lift. I like to serve them alongside strawberries or raspberries...that way I can convince myself they are actually good for me! —The Cautious Vegetarian
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Ingredients
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10 ounces
semi-sweet chocolate
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1/2 cup
butter
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3/4 cup
all-purpose flour
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1 pinch
salt
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3
eggs
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1 cup
sugar
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1 teaspoon
vanilla bean paste or vanilla extract
Directions
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Preheat the oven to 350 F. Butter a 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
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n a heavy saucepan, over very low heat, melt the chocolate and the butter together. Cool to room temperature.
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Meanwhile, sift the flour and salt together, set aside.
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In large bowl, whisk together the sugar and the eggs. Whisk until they are just mixed, don’t over-beat the mixture. That’s the trick to getting brownies that have a crackled top. Whisk in the vanilla bean paste. Stir in the melted chocolate.
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Add the flour mixture. Stir to mix. Turn into the prepared pan and bake for 30 minutes. Remove from the oven, cool (if you can wait that long) and indulge!
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