- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 brownies
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 brownies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 10 tablespoons unsalted butter
- 1 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F. Grease and line a 8″x 8″ pan with parchment paper and set aside.
- In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
- Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
- Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
- Pour mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven!
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Notes
- If you would like to make these in an 9 x 9 you can just double the recipe!
- Make sure you’re using a high quality cocoa powder. I’ve made the with both Dutch processed cocoa powder as well as natural. I prefer to use Dutch processed as it has a smoother, deeper flavor, but natural will also work if it’s all you have on hand.
- Be careful not to over bake your brownies. When you insert a knife into the middle you’ll want it to come out a little gooey as the brownies will continue to bake as they cool.
