Store brownies in an airtight container at room temperature for up to 3 days.
Recipe information
Yield
Makes 9 large or 16 small squares
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding overhang); set the pan aside.
Step 2
Put the butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until the butter and chocolate are melted. Let cool slightly.
Step 3
Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
Step 4
Put the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add the chocolate mixture; beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
Step 5
Pour the batter into the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in the pan, about 15 minutes. Lift out the brownies; let cool completely on a wire rack before cutting into squares.
