Ditch that boxed brownie mix now! There is nothing in this world that compares to a homemade brownie, made 100% from scratch—especially a brownie recipe made in only one bowl! These easy chocolate-chunk brownies are moist, dense, and so rich that you’ll swear you’re eating fudge
- Yield: 20 Brownies
- Preparation Time: 20 Minutes
- Total Time: 1 Hour 5 Minutes
- ½ cup (1 stick or 115g) salted butter
- 8 oz coarsely chopped semi-sweet chocolate, such as Baker’s brand
- 1 cup (200g) granulated sugar
- 3 eggs, cold
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ tsp salt
- 1½ cups (225g) semi-sweet
- chocolate chunks or chocolate chips
- Melt the butter and chopped chocolate in a medium saucepan on a medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7in baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
- Stir the granulated sugar into the cooled chocolate/butter mixture. Add in the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into the prepared pan and bake for 37–45 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when they are done.
- Allow the brownies to cool completely in the pan set on a wire rack. Lift the foil out of the pan using the overhang on the sides and cut into squares. The brownies will stay fresh in an airtight container at room temperature for 1 week.