Pilar Valdes' Brownies


  • 8 tbsp unsalted butter
  • 8 oz unsweetened Chocolate, finely chopped
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tbsp Kosher salt
  • ⅔ cup All Purpose Flour


Preheat the oven to 350 degrees.


Line an 8” square pan with two sheets of overlapping parchment paper, with about 2 “ overhang on each side.


In a medium, heat-proof bowl, combine the butter and chocolate. Set over a pot of gently simmering water, and stir until fully melted and glossy. Remove from the heat and allow to cool for a few minutes. Add in the sugar, vanilla and beat in the eggs, one at a time, until fully incorporated. Sift the flour and kosher salt on top of the batter and gently stir until no traces of dry ingredients remain visible. 


Pour the batter into the prepared pan, and tap a few times on the counter so the batter spreads evenly. Bake until a tester inserted comes out clean, about 30 minutes. 


Allow to cool before cutting into desired serving size.