But anyone who's baked knows it's not easy to perfectly measure, say, 1 cup of flour. It sounds easy enough. But how much flour you actually get is going to vary depending on whether you scoop the flour directly into the measuring cup or spoon the flour into the measuring cup; whether you sift the flour before measuring it or not; or whether or not you tap the measuring cup to let the flour settle. I know, it sounds snippy. But it makes a difference.
Combine the chocolate and butter in a bowl.
Melt the two together. I heated the mixture for 30-second intervals in the microwave, stirring in between. You can also do this over gently simmering water. Either way, be sure not to overheat the chocolate or it will taste burnt. Stir until the mixture is smooth.
Mix in the sugar.
Then stir in the eggs, vanilla and salt.
Measure the flour.
Slowly stir the flour into the chocolate mixture until it's just incorporated.
Pour the batter into the prepared baking pan.
Bake until a toothpick inserted into the center comes out clean (or take the brownies out earlier if you're an underbaked brownie lover).
Serve plain, dusted with powdered sugar, or my favorite way -- topped with a scoop of vanilla ice cream!
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 tsp (5 ml) vanilla extract
1/2 tsp flaky sea salt or 1/4 tsp table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour