Jeanne Says: When my daughter Theresa was six, she wondered aloud why brownies she'd tasted at a playmate's houses “had good texture, but no chocolate flavor.†When I explained that the offending treats most likely came from a mix, she was puzzled. Brownies we made together were so easy, why would anyone use a mix? I developed this recipe using half a bar of a dark chocolate from Trader Joe’s, but it’s amazing when made with a 9.7-ounce bar of Scharffen Berger Semi-sweet or Bittersweet. I've given this recipe (which I've memorized) to many parents.
1-Pot Brownies
Makes about 36
8 to 10-ounces dark, bittersweet or semisweet chocolate (about 54 to 60%percent cacao), coarsely chopped
¼ pound plus 2 tablespoons unsalted butter, cut into pieces
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup unbleached all purpose flour
1 cup chopped toasted walnuts or pecans (optional)
Preheat the oven to 350ºF. Butter a 9x9-inch metal pan. Melt the chocolate and butter in a heavy large saucepan, over low heat, stirring frequently until melted and smooth. Cool slightly; stir in the sugar.
Whisk in the eggs, vanilla and salt. Stir in the flour. Add the nuts if desired and transfer the batter to a prepared pan. Bake until a tester inserted near the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Cool completely. (Can be prepared 2 days ahead. Cover with foil.)
Cut into squares and serve.
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