Ingredients
Method
- Preheat the oven to 350℉. Grease a 9-inch square cake pan and line it with parchment paper.
- Melt the chocolate and butter in a pot on medium heat (or in a bowl set over simmering water), stirring until smooth. Remove from heat and transfer to a bowl. Now add the sugar, eggs, salt, and flour. Gently stir the batter together until combined. Spread in the prepared pan and bake for about 40 minutes, until dry on top and almost firm to the touch.
- Remove from oven and cool in pan set on a rack for about 15 minutes before cutting into 2-inch squares.
Notes
- Don't overbake! Dry, crumbly brownies are the worst. To avoid this, check the brownies at 35 minutes, and then every 5 minutes because oven temperatures may vary.
- Rest before cutting - While it's so tempting to cut into your brownies as soon as you've pulled them from the oven, don't do this! Let the brownies rest and cool in the pan for at least 15 minutes before cutting them, preferably a little longer if you can bear to wait.
- Don't overmix - Once you've combined the ingredients, stir to combine but don't overdo it. Brownies are better if you don't vigorously stir the batter.
- Cool the butter-chocolate mixture - I learned the hard way that if you don't let the melted butter and chocolate cool slightly before adding the eggs the eggs will get cooked! You want the mixture to still be melted but not hot before you add the rest of the ingredients.
- Dairy-free - If you need to keep this dairy-free, use non-dairy butter and use vegan chocolate chips.