Smitten Kitchen'S Favorite Brownies

• Makes 1 8x8 pan of brownies which you can cut into 16 2-inch squares (shown above), 25 smaller squares, or 32 2x1-inch bites, which is what I usually do.
• 3 ounces (85 grams) unsweetened chocolate, roughly chopped
• 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 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
• 2/3 cup (85 grams) all-purpose flour

1. Heat oven to 350u0b0F. Line an 8x8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
3. Let cool and cut into desired size. If you're like me, you will prefer these and all brownies, cold or even frozen. But I bet you're normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
4. Also included:
5. Best Cocoa Brownies
6. Adapted from Alice Medrich's Bittersweet
7. Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
8. 10 tablespoons (140 grams) unsalted butter
9. 1 1/4 cups (250 grams) sugar
10. 3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process)
11. 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
12. 1/2 teaspoon pure vanilla extract
13. 2 large eggs, cold
14. 1/2 cup (65 grams) all-purpose flour
15. 2/3 cup (75 grams) walnut or pecan pieces (optional)
16. Position a rack in the lower third of the oven and preheat the oven to 325u0b0F. Line the bottom and sides of an 8x8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
17. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and

brownies which, unsweetened chocolate, unsalted butter, sugar, eggs, vanilla, flaky sea salt, flour

Taken from www.epicurious.com/recipes/member/views/smitten-kitchens-favorite-brownies-51555011 (may not work)