Ingredients
Brownie batter
- 113 g unsalted butter melted and warm, not hot (1/2 cup)
- 200 g granulated sugar 1 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 45 g unsweetened cocoa powder about 1/2 cup; weigh for accuracy
- 60 g all-purpose flour 1/2 cup, spooned and leveled
- 0.25 teaspoon fine salt
Equipment
- 8-inch square metal baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Flexible spatula
- Kitchen scale or measuring cups and spoons
Instructions
Mix and bake
- Heat the oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving an overhang on two sides. Keep the prepared pan on the counter until filled.
- Whisk the warm melted butter and sugar in a bowl until well combined. Add eggs and vanilla and whisk vigorously for about 1 minute, until the mixture looks smooth and slightly thickened.
- Sift in cocoa, flour and salt. Fold with a spatula just until no dry pockets remain, scraping the bottom of the bowl. Do not taste the raw batter.
- Spread the thick batter evenly in the prepared pan. Bake for 22–28 minutes, checking at 22 minutes. The edges should be set, the center should not ripple, and a tester should emerge with moist crumbs rather than wet batter.
- Cool in the pan on a rack for at least 1 hour, or until fully cool. Lift out using the parchment and cut into 16 squares with a clean, sharp knife.
Notes
Contains wheat, milk and eggs. Natural or Dutch-process unsweetened cocoa can be used; flavor and color differ. Do not use sweetened drinking cocoa.
Budget basis for quantities used: butter $1–1.50, sugar $0.35–0.60, eggs $0.50–0.90, cocoa $0.75–1.25, flour $0.10–0.20, vanilla and salt $0.30–0.55. Rounded whole-recipe planning estimate; prices vary.
Cover once fully cool. Freeze wrapped individual squares for longer keeping; thaw while wrapped. Baking time depends on the pan and oven; moist crumbs are different from liquid batter.