Tell the world you’re working on a brownie recipe and you unleash everyone’s inner critic. Should brownies be fudgy or cakey? Should they contain only dark chocolate, or is milk chocolate invited to this party? Listen, we’re not about to make any grand declarations about what a brownie should be. We’re just here to offer you our best brownie recipe: The chewy, crackly topped, chocolate-loaded version that requires only a bit more work than the boxed mix. We promise, they’re worth it. Watch Chris’s development process here, and read more about his journey here!
Ingredients
Makes 12
62
50
1½
½
113
250
3
1
113
Preparation
Step 1
Preheat oven to 375°. Lightly coat a metal 8×8″ baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.
Step 2
Whisk 62 g (½ cup) all-purpose flour, 50 g (½ cup) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a small bowl to combine.
Step 3
Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
Step 4
Whisk in 250 g (1¼ cups) granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in 1 Tbsp. vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in 113 g (4 oz.) semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
Step 5
Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–30 minutes. Let cool in pan at least 30 minutes, preferably in refrigerator, before cutting into 12 pieces.
