Ingredients
- 1/2 cup (1 stick) unsalted butter, plus much more for pan
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla flavoring
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Directions
Preheat oven to 350 levels. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, departing single-inch overhang on 2 sides. Put aside. Place butter and chocolate inside a large heatproof bowl set over (although not touching) simmering water stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat let awesome to 70 degrees, ten to fifteen minutes.
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs individually, whisking until smooth after each addition. Whisk in vanilla. Lightly fold in flour and salt.
Pour batter into prepared pan, and smooth top by having an offset spatula. Bake until cake tester placed within the center arrives with simply a couple of moist crumbs attached, 40 to forty-five minutes. Transfer pan to some wire rack to awesome completely.
Operate a knife or offset spatula round the edges from the pan. Using parchment, lift brownies from pan and to the rack. Transfer to some cutting board reduce 2-inch squares.
Cook's Notes
Brownies could be stored within an airtight container at 70 degrees for approximately three days.
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