Best Chocolate Brownies

Best Chocolate Brownies
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These fudgy brownies are simple to make and will have everyone coming back for seconds. For the best results, we suggest using Lindt unsweetened chocolate.

Click here to see What is the Best Baking Chocolate

10
Servings
173
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Ounces  unsweetened baking chocolate, roughly chopped
  • stick unsalted butter, cut into 1-inch cubes
  • 1 1/8  Cup  granulated sugar
  • large eggs
  • 1  Teaspoon  vanilla extract
  • 1/2  Teaspoon  flaky sea salt
  • 2/3  Cups  all-purpose flour

Directions

Preheat the oven to 350 degrees. Line an 8-by-8-inch baking pan with parchment paper, leaving at least a 1-inch overhang around the edges of the pan, and spray it with nonstick cooking spray.

Heat the chocolate and the butter in a heatproof bowl over a double-boiler until all of the chocolate is melted, stirring to combine. Let the chocolate and butter mixture cool slightly. Whisk the sugar into the chocolate. Then whisk in the eggs, 1 at a time, then the vanilla and the salt.

Finally, stir in the flour. Once all of the flour is incorporated, pour into the prepared baking pan and bake the brownies for approximately 25-30 minutes, or just until a toothpick comes out clean.

Let the brownies cool in the pan, then lift them out of the pan using the parchment overhang. Remove them from the parchment onto a cutting board, and cut into desired sizes and shapes. This recipe makes approximately 16 brownies when cut into 2-inch squares.

Nutritional Facts

Total Fat
2g
3%
Sugar
5g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
35g
27%
Protein
2g
4%
Calcium, Ca
204mg
20%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Selenium, Se
5µg
9%
Sodium, Na
133mg
9%
Water
4g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.