From Life Made Simple
Note from Robin: I just made these and they ARE yummy! They are not too sweet despite the 3/4 C sugar! I definitely recommend lining the pan with foil since it makes removal much easier and using the 8×8 pan if you can. The featured image is a pic of the ones I made. Enjoy!
Next time I think I’ll use half white chocolate and half dark to see what it will be like.
- 6 tbsp. unsalted butter
- ¾ c. granulated sugar
- 8 oz. semisweet chocolate, chopped* (Robin used 2 squares Baker’s chocolate which I shaved.)
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder (Robin used Hershey’s)
- 3 tbsp. cornstarch
- ¼ tsp. salt
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil (prefer a metal one), then lightly spray or butter, set aside.
- In a small (Robin used a medium pan because of possible boil overs) saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat and add the eggs, one at a time, then the vanilla extract.
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to overbake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
-Fruit, nuts, chocolate chips/chunks, a sprinkle of sea salt, or a swirl of dulce de leche all make great additions to these brownies!Recipe source: adapted from David Lebovitz