Get the Recipe: One Bowl Traditional Brownies
Ingredients
- 6 1/2 oz. bittersweet chocolate, roughly chopped
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 2/3 cups sugar
- 1 cup all-purpose flour
- 3 eggs, at room temperature
- confectioners’ sugar, to decorate
Instructions
- Preheat the oven to 325 (F).
- Put 6 1/2 oz. chocolate and 1 1/2 sticks butter in a large, heatproof, stainless steel bowl over a saucepan of simmering water -- make sure the base of the bowl does not touch the water. Leave until melted and smooth, stirring occasionally.
- Remove bowl from heat. Add 1 2/3 cups sugar, and use a rubber spatula to stir the sugar into the chocolate and butter mixture until well incorporated.
- Add 1 cup flour and stir until just incorporated. There should be one or two flour streaks left -- be careful not to overmix, or your brownies will be too tough and I will be sad.
- Finally, stir in the eggs and mix until just incorporated. The batter should be thick and smooth at this point.
- Spoon the dough into the prepared baking pan and bake in the preheated oven for about 30-35 minutes, or until flaky on top but still soft in the center. Be careful not to overbake otherwise the edges will become hard and crunchy.
- Let cool completely on a wire rack before dusting with confectioner’s sugar to decorate.
Notes
Adapted from the Hummingbird Bakery Cookbook
Special Equipment:
- 1 large stainless steel bowl (I used a 7 1/2-quart bowl from Tivoli, but you can definitely go smaller than that)
- 1 13 x 9-inch baking pan, lined with parchment paper
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