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One-Bowl Fudgy Brownies

Source of Recipe

From "To the Last Bite" by Alexis Deboschnek


Recipe Introduction

"This recipe is based on a version my mom made from Joy of Cooking. She brought them to every potluck and school activity, and they were a hit every time. Whereas I find most brownies too cakey, this version is unbelievably fudgy and boasts a crinkly top, too. Two decades later, I still can't get enough. Plus, they're easy—these brownies are made in one bowl and bake in just under thirty minutes. If you don't like or are allergic to walnuts, you can leave them out or use another type of nut, like hazelnuts, almonds, or cashews. I think they add great texture that shouldn't be missed."

List of Ingredients

â—¦ ½ cup (1 stick) unsalted butter, melted, plus more for greasing
â—¦ 1 ½ cups semisweet chocolate
â—¦ 1 ½ cups granulated sugar
â—¦ 4 eggs
â—¦ 2 teaspoons pure vanilla extract
â—¦ 1 cup all-purpose flour
â—¦ Pinch of kosher salt
â—¦ ¾ cup walnuts, roughly chopped, optional
â—¦ Flaky sea salt


Recipe

Preheat the oven to 350° F. Grease a 9-by-13-inch baking pan with butter. Line the pan with parchment paper.

Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until the chocolate is melted.

In a large bowl, use a hand mixer to beat the melted chocolate and melted butter until combined. Add the sugar and beat until combined. Alternatively, this can be done in a stand mixer or by hand. Add the eggs and vanilla and beat until combined. Add the flour and the pinch of kosher salt, and carefully beat until just combined, making sure not to overbeat the batter. Add the walnuts, if using, and fold in with a rubber spatula until just combined.

Pour the brownie batter into the prepared baking pan and smooth out the top with the rubber spatula. Place the baking pan in the oven on the middle rack. Bake for about 25 minutes, or until the top is crinkly and a toothpick comes out clean.

Cool for 5 minutes at room temperature, then sprinkle with flaky sea salt. Cut the brownies into your size of choice (I like mine on the smaller side, about 1 ½-inch squares). The brownies can be stored in a sealed container at room temperature for up to one week.

Makes about 24 brownies