Brownies

1. 1
   prep

   Preheat the oven and prepare the pan.

   1.Preheat oven to 350°F (175°C).

   2.Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.

   3.Lightly grease any exposed sides of the pan with butter.
2. 2
   mix · ~3 min

   Combine the wet ingredients.

   1.In a large mixing bowl, pour the melted butter and add the sugar.

   2.Whisk vigorously for 1 minute until the mixture is smooth and glossy.

   3.Add eggs one at a time, whisking well after each addition.

   4.Stir in the vanilla extract and mix until fully incorporated.

   TIPWhisking the sugar and butter well is the secret to that shiny, crackly top.
3. 3
   mix · ~2 min

   Add the dry ingredients.

   1.Sift the cocoa powder, all-purpose flour, baking powder, and salt directly into the wet mixture.

   2.Fold gently with a spatula just until no dry streaks remain and the batter is thick and glossy.

   3.Do not overmix — stop as soon as the flour disappears.

   TIPOvermixing develops gluten and makes brownies cakey instead of fudgy.
4. 4
   bake · ~25 min

   Bake the brownies.

   1.Pour the batter into the prepared pan and spread it evenly to the corners with the spatula.

   2.Bake on the middle rack at 350°F for 22-25 minutes.

   3.Check at the 22-minute mark: a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

   TIPUnderbaking by a minute gives you that dense, fudgy center. A clean toothpick means they are overbaked.
5. 5
   rest · ~30 min

   Cool and slice the brownies.

   1.Remove the pan from the oven and place on a wire rack.

   2.Let the brownies cool completely in the pan before lifting them out using the parchment overhang.

   3.Slice into 8 equal squares with a sharp knife, wiping the blade between cuts for clean edges.

   TIPFor ultra-clean slices, chill the cooled brownies in the fridge for an hour before cutting.

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