Ingredients
Units
Scale
- 4 oz bittersweet chocolate (I used Ghiradelli 60%)
- 3/4 cup salted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa
- 1 cup all-purpose flour
- cooking spray
Instructions
- Preheat oven to 350 degrees and lightly grease an 8 x 8 square baking dish with cooking spray. If you like an easy release from the pan, spray with cooking and line with parchment.
- In a large microwave safe bowl, add the bittersweet chocolate and butter. Microwave for one minute and remove from microwave. Whisk the chocolate and the butter until completely smooth and melted.
- Using a hand mixer, beat in the granulated sugar, eggs and vanilla extract.
- Then mix in the unsweetened cocoa and all-purpose flour, the batter will be thick.
- Spread the brownie batter into the greased and/or parchment lined baking dish.
- Bake for 35 minutes, checking for doneness with a toothpick.
- Let cool for at least 15 minutes before cutting, If you used parchment, you can lift the brownies out of the dish and let cool on a wire rack.
- Store brownies in an airtight container.
- Enjoy!
Notes
- If you are using a metal pan, the brownies may cook faster, especially on the edges. I suggest baking for 30 minutes at first and checking with a toothpick.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert, Brownies
- Method: Baking
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 23.4 g
- Sodium: 16.9 mg
- Fat: 4.4 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30.6 g
- Fiber: 1.3 g
- Protein: 3 g
- Cholesterol: 1.4 mg