I’m never making box mix brownies again…Posted: September 3, 2012
Yes, it’s official. I am no longer going to make brownies from a box. This recipe from Smitten Kitchen has completely converted me to homemade, from-scratch brownies. These had the perfect crispy crust on top, yet had a wonderful fudge-like consistency in the middle. I could have literally eaten the entire pan straight from the oven! My hubby gave these a two-thumbs-up, and that’s something, because he is definitely a brownie connoisseur. Please try this out this Labor Day, because they are so good and so easy!
3 ounces unsweetened chocolate (my favorite is Ghirardelli), roughly chopped
1 stick unsalted butter, plus extra for pan
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt (or 1/2 teaspoon flaky sea salt)
2/3 cup all-purpose flour
Heat the oven to 350°. Line an 8×8 pan with parchment paper, including the sides. Butter the parchment or spray with a nonstick cooking spray.
In a medium heatproof bowl, melt the chocolate and butter over gently simmering water until only a few unmelted bits remain. Remove from heat and stir until completely smooth (this will help to keep you from burning the chocolate – trust me, it’s not yummy). Whisk in the sugar, eggs (one at a time), vanilla and salt. Stir in the flour with a spoon or spatula and pour the batter into your 8×8 prepared pan. Spread the batter until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the baking brownies comes out clean.
Let cool and cut to the desired size (I got 9 brownies out of this). I also powdered mine with powdered sugar because, let’s face it, everything is better with powdered sugar on top!