Chocolate Fudge Brownie

brownie

INGREDIENTS

1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt

COOK’S NOTE
Brownies can be kept in an airtight container at room temperature for up to 3 days.

DIRECTIONS

STEP 1
Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
STEP 2
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
STEP 3
Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
STEP 4
Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

(Recipe by Martha Stewart)

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