One Bowl Brownies
Fudgy, dense one bowl brownies - the kind with crinkly tops and gooey centers.
The brownie is one of the most contested recipes in baking - fudgy versus cakey, walnuts or no walnuts, frosting or plain. This recipe comes down firmly on the side of fudgy, no walnuts, absolutely no frosting because the brownie itself is the star. The key to the crinkly top is the one that everyone asks about: whisking the sugar and eggs together for at least two minutes until pale and thick. This creates a thin meringue-like crust on top that crinkles as it bakes. Everything else is just melted butter and chocolate. These are the brownies.
Prep: 10 min • Cook: 25 min • Serves: 16
Ingredients
- 170 g Dark Chocolate, chopped
- 115 g Butter
- 250 g Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 80 g All-Purpose Flour
- 2 Tbl Cocoa Powder
- 0.5 tsp Salt
Instructions
- Preheat oven to 350F. Grease and line a 9-inch square baking pan.
- Melt chocolate and butter together over a bain marie or in the microwave in 30-second bursts. Cool slightly.
- Whisk sugar and eggs together for 2 full minutes until pale and slightly thick - this is where the crinkly top comes from.
- Stir in chocolate mixture and vanilla.
- Fold in flour, cocoa, and salt until just combined.
- Pour into prepared pan and bake for 22-25 minutes until the top is set and crinkly but the center still has a slight wobble.
- Cool completely in the pan before cutting. Cutting warm brownies is chaos.