brownies

🥘 Ingredients

• unsalted butter 2 sticks
• semi-sweet chocolate 8 ounces
• eggs 4
• salt 0.5 tsp
• granulated sugar 1 cup
• firmly packed dark brown sugar 1 cup
• vanilla 2 tsp
• all-purpose flour 1 cup

1. 1

   Set the rack in the middle of the oven and preheat to 350°F.
2. 2

   Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
3. 3

   Place the unsalted butter in a medium microwave-safe bowl and melt in the microwave until bubbling.
4. 4

   Add the semi-sweet chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
5. 5

   Whisk the eggs in a large bowl .
6. 6

   Add the salt , granulated sugar , firmly packed dark brown sugar , and vanilla ; whisk until smooth (be sure no lumps of brown sugar remain).
7. 7

   Whisk in the chocolate-butter mixture, then add the all-purpose flour and whisk until the batter is uniform.
8. 8

   Pour the batter into the prepared pan and spread evenly.
9. 9

   Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm.
10. 10

    Cool completely in the pan on a rack. If not serving right away, store them at room temperature, for 3 to 4 days.
11. 11

    To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.