Ingredients:
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Optional: 1/2 cup (90g) chocolate chips or nuts (e.g., walnuts or pecans)
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch (20×20 cm) baking pan, or line it with parchment paper.
Melt Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar.
Add Eggs and Vanilla: Beat in the eggs, one at a time, making sure each is well incorporated. Then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined. If you’re adding chocolate chips or nuts, fold them in now.
Pour and Spread Batter: Pour the brownie batter into the prepared pan and spread it evenly.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool and Cut: Allow the brownies to cool in the pan on a wire rack before cutting into squares.
Tips for Success:
Don’t Overmix: Stir the batter until just combined to keep the brownies fudgy.
Adjust for Texture: For a more cake-like brownie, add an extra 1/4 teaspoon of baking powder. For extra fudginess, underbake slightly.
