Brownies. THE Brownies.

• 1 stick of unsalted butter (8 TBSP)
• 4 oz bittersweet chocolate, chopped
• 2 eggs, straight from the fridge
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, tightly packed
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 cup flour

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) metal baking dish with parchment paper, letting the parchment overhang so that it's easier to remove the brownies later.

2. 2

   Place the butter into a microwave-safe bowl and microwave until melted and bubbly. Add the chopped chocolate. Let it sit for a minute, then stir it into a smooth ganache. The heat from the butter should melt the chocolate, but if not for any reason, microwave for another ten seconds or so until melted. Set aside.

3. 3

   Whisk the eggs in a large bowl, whisking them gently to avoid introducing too much air (you'd almost rather stir them with a whisk). Then add the sugars and continue stirring or whisking with a whisk. Stir in the vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until the texture is homogeneous.

4. 4

   Pour the batter into the prepared pan. Bake in the preheated oven for 19–22 minutes, until the top is shiny and the brownie is firmer. Test with a toothpick to ensure the brownie is not too runny. Do not overbake. Personally, I bake mine for about 20.5 minutes; they come out extremely fudgy in the middle with a chewy exterior. A few more minutes of baking would make this into a more classic brownie, so figure out what works best for you. Cool the brownies fully before cutting into squares (p.s. I cut and discard the edges of the brownie before cutting into squares).