Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour an 8x8 inch baking pan. This ensures even baking and prevents sticking.
Mixing
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine the melted unsalted butter and granulated sugar, then beat until well combined. Incorporate the large eggs one at a time, followed by the vanilla extract, ensuring each is fully mixed in.
Combining and Baking
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in any optional chocolate chips or chopped nuts at this stage.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cooling
- Allow the brownies to cool completely in the pan on a wire rack before cutting into squares and serving. This ensures they set properly.
Notes
For fudgier brownies, slightly underbake them. For cakey brownies, bake a bit longer. Do not overmix the batter to avoid tough brownies. Store at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
