Thick, Fudgy, One Bowl Brownies
By: The Red Spoon
Published: Monday, September 20, 2010 - 10:48pm

Ingredients




5 ounces semi-sweet chocolate, chopped (about 1 cup)
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder, sifted*
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup (5 ounces) all-purpose flour

Preparation

1 Adjust an oven rack to the lower-middle position and heat the oven to 350°F. Line an 8-inch square baking pan** with two pieces of foil and spray with vegetable oil spray. 2 Melt the semi-sweet and unsweetened chocolate and butter in a large heatproof bowl set over a sauce plan of barely simmering water, stirring occasionally with a spatula (or wooden spoon) until smooth. Remove bowl from heat and stir in the cocoa powder until smooth. Set aside to cool. 3 Once mixture has cooled, stir in the eggs, sugar, vanilla and salt until combined. Add flour, stirring until just combined. Transfer the batter to the prepared pan; spread the batter into the corners and smooth the surface using your spatula. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 – 40 minutes. Cool the brownies on a wire rack to room temperature (I did not wait this long, I waited for about, 5 minutes – I needed chocolate). Looses the edges with a pairing knife and lift the brownies from the pan using the foil extensions. Cut the brownies into 1-inch squares and serve.