Classic Brownies

Name: Classic Brownies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 16 brownies
Ingredients: 2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil; 1 1/2 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon fine salt; 4 ounces semisweet or bittersweet chocolate, chopped; 2 cups sugar; 4 large eggs, slightly beaten

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Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

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Level: Easy

Total: 2 hr (includes cooling times)
Active: 20 min

Yield: 16 brownies

Level: Easy

Total: 2 hr (includes cooling times)
Active: 20 min

Yield: 16 brownies

Ingredients

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2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon fine salt

4 ounces semisweet or bittersweet chocolate, chopped

2 cups sugar

4 large eggs, slightly beaten

Directions

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.