American · After School Snack
These homemade brownies are perfectly balanced with a fudgy center and crackly top —irresistibly delicious!
These homemade brownies are perfectly balanced with a fudgy center and crackly top —irresistibly delicious!
Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper, bringing parchment up sides of pan so there is a slight overhang, and grease with butter or nonstick cooking spray.
Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. If needed, heat for 20 seconds or so, then whisk again. Alternatively, combine the butter and chocolate in a heat-proof bowl over a pan of simmering water and stir occasionally until melted.
Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth, ensuring no lumps of brown sugar remain. Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack.
To cut brownies, lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-inch squares.
