Description
These rich and fudgy brownies are made from scratch using unsweetened chocolate and butter melted together, then combined with flour, sugar, eggs, and vanilla. Toasted nuts can be added for extra texture. Baked in foil-lined pans for easy removal, these brownies deliver a perfectly moist and decadent treat with a tender crumb and a slightly crisp edge.
Ingredients
Scale
Dry Ingredients
- 1¼ cups cake flour (150 grams)
- ½ teaspoon kosher salt
- â…› teaspoon coarse salt (optional)
- ¾ teaspoon baking powder (3 grams)
Wet Ingredients
- 12 tablespoons unsalted butter (170 grams, cut into 1-inch pieces, 1½ sticks)
- 6 ounces unsweetened chocolate (170 grams, finely chopped)
- 2¼ cups granulated sugar (450 grams)
- 4 large eggs (200 grams)
- 1 tablespoon pure vanilla extract (12 grams)
Optional
- 1 cup chopped toasted pecans or walnuts (114 grams)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 325°F (163°C). Cover a 13×9-inch baking pan with two folded sheets of aluminum foil, placing one sheet lengthwise and the other widthwise to create an overhang, then spray the foil with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, kosher salt, optional coarse salt, and baking powder until well combined.
- Melt Butter and Chocolate: In a large heatproof bowl, melt the butter. Add the finely chopped unsweetened chocolate and stir until smooth. If needed, warm the mixture on HIGH in 10-second increments in the microwave, stirring often to ensure it melts evenly without burning.
- Add Sugar and Eggs: Gradually whisk in the granulated sugar until combined. Then add the eggs one at a time, whisking thoroughly after each addition, followed by the vanilla extract.
- Incorporate Dry Ingredients: Add the flour mixture in three batches. Gently fold each addition into the wet mixture with a rubber spatula until completely smooth and incorporated, taking care not to overmix.
- Assemble Batter in Pan: Pour the batter into the prepared pan, spreading it evenly into the corners and smoothing the surface with a spatula. If desired, sprinkle the chopped toasted pecans or walnuts evenly over the top.
- Bake the Brownies: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, indicating the brownies are just set but still fudgy.
- Cool and Serve: Place the pan on a cooling rack and allow the brownies to cool completely to room temperature. Use the foil overhang to lift the brownies out of the pan, then cut into 2-inch squares to serve.
Notes
- Using cake flour results in a lighter, softer texture compared to all-purpose flour.
- Coarse salt is optional but adds a subtle crunch and flavor contrast.
- To toast nuts, spread them on a baking sheet and bake at 350°F (177°C) for 8-10 minutes, stirring once, until fragrant.
- For cleaner cuts, chill the brownies briefly before slicing.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated up to 1 week.
