Classic Brownies Recipe. The brownie was born in the U.S.A. Although cake-like and baked in a cake pan, the brownie is classified as a bar cookie rather than a cake. It’s easy to see that the brownie got its name from its dark brown color.
Recipe courtesy of Williams-Sonoma.com
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
- 3 ounces unsweetened chocolate, finely chopped
- 1 cup sugar
- Pinch of salt
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup cake flour, sifted
- 3/4 cup bittersweet chocolate chips, semisweet chocolate chips, peanut butter chips or white chocolate chips (optional)
- 1 Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.
- 2 In a saucepan over low heat, combine the butter and unsweetened chocolate. Heat, stirring often, until melted, about 4 minutes.
- 3 Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended.
- 4 Sprinkle the flour over the mixture and stir until just blended. Stir in the chips.
- 5 Pour the batter into the prepared dish and spread evenly.
- 6 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).
- 7 Do not overbake. Transfer the pan to a wire rack and let cool completely. Cut into 2 1/2-inch squares.