Fudgy Brownies

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Did you know that December 8th is "Brownie Day"? No joke, you can read about it here. If you want to celebrate this delightful chocolaty and fudgy holiday, it's not too late!

This is my absolute favorite brownie recipe. They're the best hot out of the oven with ice cream or cold out of the fridge with a cup of cocoa!

INGREDIENTS
1/2 cup (1 stick) unsalted butter, plus more for pan

8 ounces bittersweet chocolate, coarsely chopped

1 1/2 cups sugar

4 large eggs

1 teaspoon pure vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 cup of walnuts (optional)

 

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.

Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Add walnuts (if desired). Gently fold in flour and salt.

 

Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

 

Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.