One Pan Brownies

One Pan Brownies

There are some days when only chocolate will do. I had one of those days the other day, so it meant a pan of brownies. I am a huge fan of the 8×8-inch pan. Unlike the larger cousins, it gives you just enough of whatever dessert you are craving. I have used this recipe for nearly 30 years and it is quite literally brownie perfection. I always ice them but you can omit that part if you want as well as the nuts. These are the ultimate brownie experience and it only requires one bowl!

Ultimate Brownies

Yield: 12 brownies

2 (1-ounce) squares unsweetened chocolate

1/3 cup unsalted butter

1 cup sugar

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 cup coarsely chopped pecans or walnuts, optional

Icing:

2 (1-ounce) squares unsweetened chocolate

2 tablespoons unsalted butter

Powdered sugar

 

Preheat the oven to 350 degrees. Grease an 8×8-inch baking dish with cooking spray and set aside.

In a glass mixing bowl, melt the chocolate and butter together on low power of the microwave for 1 minute. Stir and continue in 30 second increments until the mixture is completely melted and smooth. Stir in the sugar and whisk in the eggs. Fold in the flour and baking powder and mix until smooth. Stir in the nuts if using.  Transfer to the prepared pan and bake 25-27 minutes, allowing the center to stay slightly gooey. Cool on a wire rack.

When completely cool, melt the icing chocolate and butter in the microwave on low power for 1 minute. Stir and continue in 30 second increments until the mixture is completely melted and smooth. Stir in powdered sugar a couple of tablespoons at a time until the consistency is creamy. Spread on cooled brownies before slicing and serving. 

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