Fudgy Brownies

September 18, 2020

Makes 16 brownies

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6 tablespoons European-style butter, such as Plugrá, plus more for greasing

1 cup sugar

1 teaspoon pure vanilla extract

¼ teaspoon fine sea salt

¼ cup all-purpose flour

6 ounces bittersweet chocolate, chopped

2 large eggs

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Preheat the oven to 350°F. Generously butter the bottom and sides of an 8-inch square pan and line the pan with two strips of parchment paper that fit the pan both vertically and horizontally, leaving a 2-inch overhang on all sides.

In a small bowl, combine the sugar and salt.

In a medium microwave-safe bowl, microwave the butter and chocolate on high for 2 to 3 minutes, stopping every 45 seconds to stir until melted and smooth. Stir in the sugar mixture until blended. Whisk in the eggs one at a time until fully incorporated, then whisk in the flour and vanilla until the mixture is smooth and glossy. Pour the batter into the prepared pan and bake until the top is set and slightly shiny (the brownies should not spring back when pressed), 25 to 26 minutes. Transfer the pan to a wire rack, cool completely, and cut into 16 equal-size squares.