Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F. Butter a 9-inch square metal baking pan and line with parchment, leaving enough overhang to lift the cooled brownies.
- Put the chopped chocolate and butter in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir until melted and smooth, then remove from the heat.
- Stir in the sugar and salt. Let the mixture cool until warm rather than hot. Add the beaten egg gradually, stirring well after each addition.
- Fold in the flour with a spatula just until the batter is evenly combined and smooth. Spread into the prepared pan.
- Place in the oven and immediately lower the setting to 300°F. Start checking at about 30 minutes and continue until the center is fully set and a tester has no wet batter. Actual baking time depends on the pan and oven.
- Cool completely in the pan before lifting out and cutting. Wrap once cool; freeze portions if keeping for later.
Notes
One pan is the base batch; the number of pieces depends on how you cut them.
Use dark eating or baking chocolate around 64% cocoa rather than unsweetened chocolate.
The checking time is not a guarantee that every oven or pan will finish at the same moment.
