Cocoa Brownies
Rich and fudgy brownies made with unsweetened cocoa powder, butter, and just the right amount of flour for a dense, chocolatey treat. These classic brownies have a perfectly crackly top and moist interior.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •½ cup unsalted butter
- •1¼ cups sugar
- •¾ cup unsweetened cocoa powder
- •½ teaspoon kosher salt
- •1 teaspoon vanilla extract
- •2 whole large eggs
- •⅓ cup all-purpose flour
Cooking Instructions
- 1.
Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.
5 min
- 2.
Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
15 min
- 3.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
30 min
- 4.
Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.
60 min
