Easy Fudgy Brownies

Is there anyone out there that doesn't love brownies?  I guess maybe if you really don't like chocolate you might not, but I really do think that brownies are a guaranteed crowd pleaser. I find myself wanting brownies quite a bit and that's why I'm glad I came across for this quick and simple but really delicious recipe for brownies. Plus, with Valentine's Day coming up, I thought it would be fun to share a decadent chocolate recipe!

When it comes to brownies, there are two types-some brownies are fudge-like and some are are more cake-like and some people only like their brownies either fudgy or cakey.  I personally love both!   These brownies are a classic fudgy brownie (hence their name)- they are dense, really gooey and soft on the inside.  I love how quick they get put together-seriously no longer than "making" a boxed brownie.  The next time I'm craving a brownie, I know just what to do!

Easy Fudgy Brownies
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/3 cups bittersweet chocolate, coarsely chopped (or semi sweet chocolate chips)

• 1 cup sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
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• Preheat oven to 350 degrees. Butter an 8-inch square baking pan or heatproof glass dish. Line pan with parchment paper, leaving a 1-inch overhang on 2 sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Alternatively, place butter and chocolate in a microwave safe bowl, and microwave in 30 second intervals, stirring in between, until chocolate and butter are melted.
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• Remove bowl from heat; let cool to room temperature, 10 to 15 minutes. 
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• Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
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• Pour batter into prepared pan, and smooth top with an offset spatula. Bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
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• Run a knife or offset spatula around the edges of the pan. Using parchment, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares.

Source: Slightly adapted from Martha Stewart