Deluxe 8-Inch Pan Brownies
Brownies that are neither too cakey nor too fudgy
Servings 16 brownies
Cost 5
Ingredients
- 1 stick unsalted butter (114 grams)
- ⅜ teaspoon salt omit if using salted butter
- 2 ounces unsweetened chocolate Ghirardelli or Scharffen Berger (56 grams)
- 2 tablespoons brewed coffee
- 2 large eggs
- 1 cup granulated sugar (200 grams)
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour, lightly spooned into cup or weighed (65 grams) do NOT pack if measuring by volume
- 1 cup extra dark chocolate morsels
- ½ cup chopped and toasted walnuts optional
Instructions
- Preheat the oven to 375F. Line an 8-inch square metal pan with nonstick foil.
- Melt the butter in a small saucepan or in a microwave-safe bowl. Add the salt, chocolate and coffee Reduce heat to low, and stir until melted. Remove from heat and allow it to cool slightly.
- Beat eggs on high speed of an electric mixer. Gradually add sugar and vanilla, beating 3 minutes or until thick and pale.
- Add chocolate mixture to egg mixture, beating until blended. Gradually add flour, stirring just until blended.
- Stir in chocolate morsels and walnuts (if using). Pour into the pan and bake on center rack at at 375° for 28 - 30 minutes (see note). Cool in pan on a wire rack for about an hour, then transfer to refrigerator and chill for another hour or two or until very cold. Lift foil with brownies out of pan. Cut brownies into squares.
Notes
Baking these brownies at 375 (which is a high heat for brownies) helps ensure a good crust and moist center. The trick is not to over or underbake. Lately I've been pulling the brownies at 28 minutes and letting them cool completely. If you are worried that you've overbaked them, instead of letting them cool at room temperature, set the hot pan in a bath of ice water to quick cool.
