One bowl of pantry staples, fudgy middles and a crackly top. Cut them small; they're rich.
- Yield:
- 1 pan
- Time:
- 45 min
- Oven:
- 350°F · 25–30 min
- Baking
- Dessert
- Makes 16 squares in an 8×8-inch (20×20 cm) pan.
Ingredients
- ½ cup butter, melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
Cooking at a different temperature?
The recipe says 350°F for 25–30 min.
about 29–34 min
An estimate: start checking early and go by the doneness cues in the steps. Once you enter your temperature, the steps' oven timers use it while this panel is open. More options in the Oven Time Converter.
Instructions
- Heat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving some overhang to lift the brownies out.
- Stir the melted butter and sugar together in a large bowl. Beat in the eggs one at a time, then the vanilla, until glossy.
- Sift in the cocoa, flour, salt and baking powder and fold until just combined.
- Spread the batter evenly in the pan.
- Bake until the edges are set and a toothpick in the center comes out with a few moist crumbs, 25–30 minutes.
- Cool completely in the pan, at least 1 hour, before lifting out and cutting into squares.
Tips
- For a crackly top, beat the eggs and sugar hard for a minute before adding the rest.
- Stir in ½ cup (85 g) chocolate chips or chopped nuts with the flour.
- Underbaked is better than overbaked: they firm up as they cool.