This brownie recipe comes from the Williams-Sonoma Cookbook / Baking Book Collection Series – Dessert.
I’ve made these at least a dozen times over the years since that particular baking book was published – and they have never let me down. Fast to prepare – a one pan wonder – they are simple, a bit fudgey and have good chocolate flavor. This is the kind of recipe you can put together before you start cleaning up from dinner – and within half an hour, you have perfect brownies ready for dessert.
One note: when I use a glass pan (per the recipe instructions), my brownies always cook much faster and are overdone at the 30 minute mark. I personally use a metal pan – but of course you can use whichever you prefer. Just keep an eye on the time, no matter what type of pan you use, because there is nothing worse than an overbaked brownie.
Brownies – adapted from Williams Sonoma
8 Tbs. (1 stick) unsalted butter, cut into 4 pieces
3 oz. unsweetened chocolate, finely chopped
1 cup sugar
Pinch of salt
2 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup cake flour, sifted
3/4 cup bittersweet chocolate chips
Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.
In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.
Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 30 minutes (longer if using a metal pan). Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares. Makes 9 large brownies.