Death By Chocolate Brownies

NYT Cooking

Total Time: 45 minutes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 9 to 12 servings

5 Star

Ingredients:

Nonstick cooking spray, for greasing

1 stick unsalted butter (½ cup)

1 cup granulated sugar

½ cup dark or semi-sweet chocolate chips

2 large eggs

1 teaspoon vanilla extract

½ cup unsweetened cocoa powder

½ cup all purpose flour

½ teaspoon kosher salt

⅛ teaspoon baking soda

Parchment paper

Preparation:

Step 1

Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch square baking pan with cooking spray and line the bottom with parchment paper

Step 2

Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.

Step 3

Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt, and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the butter to the prepared pan and smooth the top.

Step 4

Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares.

Note: Brownies will keep up to 3 days, well-wrapped at room temperature.