One-pan Moist Chocolate Brownie

This is my absolute favorite brownie recipe. They are rich, fudgy in the middle, and made entirely from scratch.

These brownies are so much better than the box, and I bet you have what you need to make them already sitting in your kitchen. These are simple to make. You only need one mixing bowl or saucepan and a spoon or spatula. There’s no need for a mixer or fancy equipment to make them.

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You will need:

• 120 grams dark chocolate, chopped
• 120 grams butter, room temperature
• 180 ml all-purpose flour
• 250 ml of sugar
• 1/2 tsp salt
• 4.5 tbsp unsweetened cacao powder, sifted
• 2 eggs + 1 egg yolk, room temperature
• 80 grams of dark chocolate chips or chopped chocolate

Procedure:

1. Preheat the oven to 160 degrees Celcius. Line a 9×9 inch square tin pan with parchment paper.
2. Melt the butter and sugar in a saucepan over low heat and stir to combine. Heat until the mixture is hot, but don’t let it bubble. Remove from heat. Add in the chopped chocolate and stir until the chocolate is fully melted and smooth. Add now the cocoa powder and salt. Stir until combined. Mix in eggs one at a time (make sure that the chocolate mixture is not hot, just warm), whisking until smooth after each addition. Gently fold in the flour. Pour batter into prepared pan, and smooth top with a spatula or spoon.
3. Bake in the oven for 25 to 30 minutes or until a toothpick or cake tester inserted in the center comes out with only a few moist crumbs attached. Transfer the pan to a wire rack to cool completely.
4. Using parchment, lift brownies out of the pan and transfer them to a cutting board, cut into 2-inch squares. Serve and enjoy.

Notes:

• Brownies can be kept in an airtight container at room temperature for up to 3 days.