Classic Bake Sale Brownies that are fudgy with a shiny dark chocolate glaze and speckled with flakes of Maldon salt. It’s sheer perfection.
For the Brownies
2 sticks (8 oz) unsalted butter cut into one inch cubes
½ pound (227 grams) unsweetened chocolate chopped
2 ½ cups (500 grams) granulated sugar
½ teaspoons fine sea salt
1 tablespoon vanilla extract
4 large eggs, room temperature
1 cup (125 grams) all purpose flour
For the Chocolate Glaze
¾ pound (340 grams) dark chocolate chopped
4 tablespoons unsalted butter room temperature
1 teaspoon vanilla extract
Fill a saucepan with 2 inches of water and heat until simmer. Add the butter and chopped chocolate to a heatproof bowl (e.g., glass) and then place the bowl on top of the saucepan. The water should not be touching the heatproof bowl. Stir the butter and chocolate constantly until the chocolate and butter is melted and smooth.
Remove the bowl from the saucepan and then add the sugar, salt, and vanilla extract. Stir the eggs in one at a time, stirring until combined before adding the next egg.
Fold in the flour– until just combined. Do not over stir.
Pour the batter into the prepared pan and bake for 25 to 30 minutes
The original recipe calls for a 40 to 45 minute bake time.
Keywords: Brownies, Chocolate, Dessert, Cheryl Day