This recipe comes together really fast and creates brownies at just the right combination of gooey in the middle with a crackly top. If you want to get fancy, sprinkle powdered sugar on top, but most of the time I don't bother.
These are simplicity at its best.
Slightly adapted from Smitten Kitchen
3 oz. unsweetened chocolate, chopped
1 stick unsalted butter
1 1/3 cups sugar
1 tsp vanilla extract
1/4 tsp salt
2/3 cup all purpose flour
Preheat oven to 350 degrees. Prep a 8x8 in baking pan by lining it with parchment paper and either spraying it with non-stick spray (butter works too).
Place a heatproof bowl over a simmering saucepan of water, and add in butter and chocolate. Stir regularly until they are melted together. Remove from heat and stir until completely smooth. Using a whisk, add in the the sugar, eggs, vanilla and salt, stirring between each addition. Fold in the flour and when completely combined pour the mixture into the prepped pan.
Bake for 25-30 minutes when a tester comes out clean.
Try to not eat one directly from the pan. Just try.