Chewy Chocolate Brownies

Be sure not to over-bake these or they will be dry. Test with a toothpick starting at about 25 minutes and remove when it comes out almost (not totally) clean, with a few moist crumbs clinging to it.

ingredients

1/2 cup unsalted butter (plus more for greasing pan)
4 oz. unsweetened chocolate
1 1/2 cups granulated white sugar
1/4 tsp. table salt
2 tsp. pure vanilla extract
2 large eggs, at room temperature
1 cup all-purpose flour
2 Tbsp. unsweetened natural cocoa powder (not dutch processed)

method

Position a rack in the centre of the oven and heat oven to 350° F. Butter and 8-inch square baking pan, line the bottom with parchment or waxed paper and then butter the parchment.

Melt the butter and chocolate together in a medium metal bowl set over a pan of simmering water (don't let the bowl touch the water). *Or do this in the microwave, if you prefer. Let the chocolate cool slightly before stirring in the sugar, salt and vanilla.

Add the eggs one at a time, stirring each time until blended. Add the flour and cocoa and beat until the mixture is smooth, 30-60 seconds. Batter will be thick. Scrape the batter into the prepared pan, smooth the top and bake until the top is uniformly coloured, with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, about 25-35 minutes.

Set the pan on a cooling rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface. Peel off the parchment then flip the baked brownie back onto the rack to cool completely. Ice if desired, dust with cocoa or icing sugar or just leave plain. Cut into squares.

Optional Chocolate Frosting:
1/4 cup butter, softened
1 1/2 cups icing sugar
1/4 cup cocoa powder
3 Tbsp. milk (or more, as needed)
1/2 tsp. vanilla

In a bowl, stir butter into paste. Add icing sugar and cocoa. Add milk and stir, pressing butter and milk into icing sugar until it starts to moisten and melt. Add milk in 1 tsp. increments until the icing comes together to a nice spreadable consistency. (It happens fairly quickly so don't get too heavy-handed with the milk). Stir in vanilla. If icing gets too runny, add a bit more icing sugar to thicken. Taste test and add a bit more cocoa if you feel it needs more chocolate flavour.

Adapted from a Fine Cooking recipe