Classic Brownies


Why do things always have to be so complicated? What is with our desire to turn something simple into something more? Why do we mess with a good thing? Why can’t a brownie, just be a brownie?

I am certainly not implying that a brownie couldn’t benefit from a good ‘trash-up’ (insert: ganache, toffee bits, caramel, bacon, brown butter, nuts, cheesecake …etc.)…but sometimes making something like these brownies provides comfort and order when things inside (and outside) our kitchen become a little chaotic.

Who knew a brownie could be so philosophical; so therapeutic?

I knew that if Deb Perelman declared these to be her favourite brownie that I, too, would be enamoured. I have made them numerous times. Generally, I tend to fuss with recipes. I have not changed one. darn. thing.

3 ounces (85 grams) of unsweetened chocolate, roughly chopped
½ cup (113 grams) unsalted butter
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon table salt
2/3 cup (85 grams) all-purpose flour

  1. Preheat your oven to 350F. Prepare an 8X8 inch baking pan with greased parchment paper.
  2. Put your butter and chocolate in a heatproof bowl over a saucepan of simmering water. Melt the chocolate and butter together until mostly melted. Finish melting off the heat.
  3. Whisk in your sugar. Add the eggs, one at a time. Finally, stir in vanilla and salt.
  4. Fold in the flour with a rubber spatula until just combined.
  5. Pour into prepared baking pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Allow to cool FULLY before cutting. If you’re impatient (like I have been), you will end up with a bit of a mess. These cut best if they are cold. I cut this pan into 36 pieces, which is my preference for a bite size treat.

Source: Smitten KitchenIMG_5111


2 thoughts on “Classic Brownies

  1. I made these last night and they are soo delicious! Super fudgey and soft, and easy to make. I am wondering if you have an idea of the calorie count? Thanks!

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