Brownies

A simple, satisfying favorite.

Why You'll Love This Recipe

• Glossy crackle top, dense fudgy interior.
• One bowl after melting chocolate.
• Better than any box mix, only marginally more work.
• Cuts cleanly into clean squares.
• Freezes beautifully.

Ingredient Notes

• Use real bar chocolate (60–70%) for fudgy texture; chips have stabilizers that prevent proper melting.
• Dutch-process cocoa adds depth and dark color; natural cocoa works but flavor is sharper.

Ingredient Substitutions

• Sub 1/3 cup espresso for some of the chocolate weight for mocha brownies (reduce sugar slightly).
• Walnuts or pecans (¾ cup) folded in.
• Brown butter instead of plain for nuttier depth.

Equipment Needed

• 8x8-inch metal pan
• Parchment sling
• Heatproof bowl + saucepan (double boiler) or microwave
• Whisk

Prep Tips

• Room-temp eggs whip more volume.
• Parchment sling makes clean removal effortless.

Instructions

1. 1

   Gather and prep: 2 tbsp butter, 1 cup sugar, 1 chocolate, 1 large egg, 1 cup flour, 1 cup cocoa, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Melt butter and chocolate.

3. 3

   Whisk in sugar, eggs.

4. 4

   Fold in flour, cocoa, salt.

5. 5

   Bake 350°F 25 min.

Artsi Pro Tips

• Whip the eggs and sugar long enough to thicken — this is what creates the shiny papery top.
• Metal pan, not glass — glass insulates and overbakes the edges before the middle sets.
• Pull at fudgy crumbs, not clean. They firm up dramatically as they cool.

Common Mistakes

• Hot chocolate poured into eggs — they scramble.
• Overmixing flour — cakey instead of fudgy.
• Baking until toothpick comes out clean — dry brownies.
• Cutting warm — torn, gummy edges.

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