10Tbspdark dutch-process cocoa powder (½ cup + 2 Tbsp)
1cup + 2 Tbspgranulated sugar
½cupunsalted butter, melted (1 stick)
FOR 9X13 PAN
1¼cupdark dutch-process cocoa powder
1cupunsalted butter, melted (2 sticks)
Heat oven to 350˚F. Lightly grease the pan of your choice. To make very even bars, line the with a foil cradle, and grease that also. You’ll use it when the bars are cooled to remove them from the pan in one large piece, so you can cut them in beautiful even portions. I don’t usually bother with this. My rustic kitchen means that my bars are charmingly uneven.
Set out all the ingredients, measure them, and have them ready to add to the bowl as they’re called for. This is a one-bowl brownie that goes together quickly.
Beat eggs with cocoa, salt, baking powder, and vanilla until very smooth. Add the sugar and melted butter, stirring well until no streaks remain. Add flour and jammy bits, stirring to incorporate all the flour.
Spread the batter in prepared pan. Bake for 25-30 minutes for an 8×8 pan, more like 40 minutes for a 9×13. cake tester inserted into the center should come out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look moist but not uncooked.
Let the brownies cool fully in the pan before you slice and serve them.