Brownies are usually either fudgy or cakelike. In many brownie recipes, the proportion of flour to sugar, butter, and eggs is significantly less than what is typical for drop cookies, cakes, and several other baked goods. The balance of flour to the other ingredients is what makes brownies dense, fudgy, and rich. If you prefer brownies with a cakelike texture, look for recipes that contain more flour. Some very cakelike brownies contain milk or buttermilk.
- Place the chopped chocolate in a saucepan.
- Cut up the butter and add it to the saucepan with the chocolate.
- Heat and stir over low heat until all of the chocolate and butter is melted and the mixture is smooth.
- Remove the saucepan from the heat and let the chocolate mixture cool.
Add the sugar to the melted chocolate and butter. Stir with a wooden spoon until the sugar is completely mixed into the chocolate and butter.
Add the eggs one at a time. Stir vigorously with a wooden spoon after each addition until the egg is completely incorporated into the chocolate mixture.
Beat in the vanilla with the wooden spoon.
In a separate bowl, stir together the flour and baking soda.
Add the flour mixture all at once to the chocolate mixture.
Gently stir the chocolate until the flour is moistened.
Use a heavy-duty rubber spatula to scrape the sides and bottom of the saucepan.
If you like, stir in chocolate pieces or chopped nuts.
Grease your baking pan or, if desired, line it with foil for easy removal.
Bake brownies as directed in the recipe. Most brownies bake at 350°F for 25 to 35 minutes.
Cool the brownies completely in the pan on a wire rack.
If you wish to frost the brownies, wait at least an hour after baking to be sure the brownies have completely cooled.
Prepare the frosting.
Use an offset metal spatula to frost the brownies while they are still in the pan. Cut them into bars and enjoy!