Source: Fine Cooking
- A digital scale is best for measuring flour and cocoa powder. This one costs less than $9. Buy it! Baking by weight will change you forever. There’s no better time than right now. Do it.
- Hershey’s cocoa powder. This is not a sponsored post. I have tried so many cocoa powders, fancy-ish and otherwise, over the years, and I swear these never turn out so well as when I simply use Hershey’s natural cocoa powder. Not Hershey’s special fancy dark cocoa powder or other; simply their unsweetened natural cocoa powder.
- 8 oz. (1 cup) unsalted butter; plus more for the pan
- 15¼ oz. | 432 g (2 cups) granulated sugar
- 4 large eggs, lightly beaten
- ½ tsp. pure vanilla extract
- 2½ oz | 72 g (¾ cup) unsweetened cocoa powder
- 3 oz | 84 g (2/3 cup) unbleached all-purpose flour; plus more for the pan
- ½ tsp. baking powder
- ½ tsp. table salt
- Preheat oven to 350°F and position rack in the center of the oven. Butter an 8-inch square baking pan or line with parchment paper.
- Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.
- Spread into prepared pan and bake for approximately 37-40 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done.
- Let cool completely in pan on rack. Brownies can be made two to three days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: brownie, chocolate, rich, fudgy, cocoa, powder, dessert, birthdays