Adapted from King Arthur’s Flour
These brownies are very dark in flavor and in color, so may not be best suited for people who like sweeter brownies, like kids. Take note, this recipe is a little bit unusual in that it adds the flour to the other ingredients last – but don’t worry, if you stir in the flour earlier by accident (like I did) they will still come out OK. And as tempting as it will be to eat them straight out of the oven, let the brownies cool before removing them from the pan. They are very moist and tender, and will hold together better once cool.
½ cup (1 stick) unsalted butter
Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.
Melt the butter in a saucepan over low heat (or in the microwave) then remove from heat. Add the sugar and stir to combine. Return the butter mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling. It will get shiney as you stir it. (According to King Arthur’s Flour, this step will dissolve more of the sugar, creating the crackly shiny crust on top of your brownies.)
In a smaller bowl, crack 2 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.
Stir the hot butter mixture into the egg mixture until smooth.
Stir in the flour and chocolate chunks (or chips) until just combined. (Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.)
Pour the batter into a lightly greased 8″ x 8″ pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool on a rack before serving.