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The New York Times's "Fat Dad" Brownies

yield: 1 (8-inch) square pan, or about 16 small squares
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Ingredients

  • 8 ounces bittersweet chocolate, chopped finely
  • 6 tablespoons unsalted butter, plus extra for greasing the pan
  • 3/4 cup light brown sugar, tightly packed
  • 2 eggs, beaten at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup flour

Instructions

  • Preheat the oven to 350 (F) and grease an 8-inch square baking dish with butter.
  • In a double boiler (or, a heatproof bowl over a pan of hot water), melt 8 oz. chocolate, using a rubber spatula to stir the chocolate constantly to prevent it from burning.
  • Once the chocolate has completely melted, add 6 tablespoons unsalted butter, using the rubber spatula to stir the butter into the chocolate.
  • Once the chocolate and butter have combined, remove the boiler from heat and pour the mixture into a heatproof mixing bowl. Whisk in 3/4 cup light brown sugar, 2 eggs, and 1 teaspoon vanilla until thoroughly combined.
  • Add 1/4 cup flour to the mixture and use a rubber spatula to fold the flour into the chocolate mixture. Be careful not to overmix or you'll get tough brownies and I will cry for you! Simply incorporate the flour until there are one or two flour streaks left in the batter, but no more than that.
  • Bake for 35 minutes in the preheated oven, or until the brownies are set and barely firm in the middle. Cool on a cooling rack for 15 - 20 minutes before removing from pan. Brownies will be very melty and delicious.