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Ingredients
- 6 ounces bittersweet chocolate chips (about 1 cup) or coarsely chopped bittersweet chocolate
- 2 large eggs
- 1 stick unsalted butter: cut into 8 pieces
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Directions
- Pre-heat oven to 350°F.
- Arrange oven rack in the middle.
- Line an 8x8 inch baking pan with aluminum foil.
- Combine chocolates and butter in a saucepan and melt over very low heat with frequent stirring until melted and smooth.
- Remove from heat and let it cool slightly for about 5 minutes.
- Combine the eggs, vanilla, sugar, baking powder, and salt in a large bowl.
- Best to stir using a rubber spatula until evenly mixed.
- Add the chocolate mixture and stir to combine.
- Add the flour and fold in until well mixed or about 20 strokes.
- Pour the batter on to the prepared pan.
- Make sure to reach the edges in an even layer and smoothen the top.
- Bake the batter until a wooden skewer inserted into the center comes out clean.
- Bake for about 25 minutes.
- Remove from the oven and let it rest to a wire rack and let the brownies cool for about 20 minutes.
- When removing the brownies, grip the excess foil and pull it out off the baking pan.
- Transfer the brownies to a cutting board and cut the brownies into desired shapes.
- Brownies will last upto 3days in an airtight jar at room temperature.
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