Hands-On Time
20 Mins
Total Time
50 Mins
Makes 16 brownies
Caitlin Bensel

How to Make It

Step 1

Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with nonstick spray.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, and salt.

Step 3

In a medium saucepan, melt the butter and chocolate, stirring often, over medium-low heat, until melted. Remove from heat and stir in sugar and vanilla. One at a time, mix in the eggs and egg yolk; add the flour mixture and mix until just combined (do not overmix).

Step 4

Spread the batter in the prepared pan and bake until the center is firm and set, 28 to 32 minutes. Cool completely in the pan.

Step 5

Holding both sides of the paper overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

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