Pregnancy Friendly Classic Fudgy Brownies
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 large egg yolkIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup dutch-process cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 12 mg per serving.
- ½ tsp fine salt
- ½ cup semisweet chocolate chips
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
Combine the butter and chopped bittersweet chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth. Remove from the heat and let cool for 5 minutes.
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