Ingredients
Equipment
Method
- Preheat your oven to 325 degrees. This is an important step to ensure even baking.
- Line an 8-inch by 8-inch baking pan with foil. This makes for easy removal later on. Set the pan aside.
- In a double boiler, melt together butter, sugar, cocoa powder, and salt. Stir occasionally until everything is well combined and smooth. This gentle heating helps prevent the eggs from cooking prematurely.
- Once the mixture is melted and mixed well, remove the bowl from the heat. Allow it to cool for a few minutes. You want it to be warm but not hot, or it may scramble your eggs in the next step.
- Pour the cooled mixture into your stand mixer bowl. Turn it on low and mix for about 2 minutes. If you don’t have a stand mixer, a whisk or wooden spoon works perfectly fine as well.
- Add in the vanilla extract and stir it into the mixture. This will infuse the brownies with a lovely aroma.
- Next, add the eggs, one at a time. Make sure to beat well after each addition until the mixture is shiny and smooth. This is where the magic happens!
- When your batter looks shiny, it’s time to add the flour. Add it all at once and mix until just combined. You don’t want to overmix, as that can lead to tough brownies.
- Pour the batter into your prepared pan. Use a spatula to spread it evenly. Look for that beautiful glossy top; it’s a good sign!
- Bake in your preheated oven for 25 to 30 minutes. Keep an eye on them; you want them to be set but not overcooked. A toothpick inserted in the center should come out with a few moist crumbs, not clean.
- Once baked, cool the brownies completely in the pan before cutting them into squares. This helps them firm up and makes slicing easier!
Notes
If by chance you have leftovers, keep the brownies in an airtight container at room temperature for up to five days.