Ingredients

• 2 cups granulated sugar (420 grams)
• 4 large eggs, at room temperature
• 1 cup salted butter, melted (226 grams)
• 2/3 cup cocoa powder (62 grams)
• 3/4 cup all-purpose flour (98 grams)
• 1/4 teaspoon salt (see notes)
• 1/2 teaspoon vanilla extract (optional, but recommended)

Instructions

• Prepare the Batter

• Preheat the oven to 350°F (175°C). Line a 9×9-inch metal baking pan with parchment paper, allowing a bit of overhang for easy removal.
• In a large mixing bowl, combine the sugar and eggs. Using an electric mixer on high speed, beat for 3–4 minutes until the mixture becomes thick and glossy and the sugar has mostly dissolved. To check, rub a small amount between your fingers—if you feel graininess, continue mixing.
• Add the melted butter and vanilla extract, whisking until fully incorporated. Sprinkle in the flour, cocoa powder, and salt, then gently fold everything together until a thick, smooth batter forms.
• Optional: Fold in 1 cup of chocolate chips if desired.

• Bake

• Transfer the batter to the prepared pan and spread it evenly. Bake for 33–38 minutes. The surface should look set, and a toothpick inserted into the center should come out with moist crumbs—not raw batter. When tested near the edge, the toothpick should be mostly clean.
• Avoid overbaking. These brownies continue to firm up as they cool.
• Note: Oven performance varies, so rely on visual and texture cues rather than time alone.

• Cool and Serve

• Allow the brownies to cool for at least 1 hour before cutting. While they’re delicious warm, slicing too soon will result in very soft, messy pieces. As they cool, the brownies settle into their signature fudgy texture.
• Store completely cooled brownies in an airtight container at room temperature for 3–4 days.

• Pan Choice: Metal pans conduct heat most evenly and are strongly recommended. Ceramic pans are acceptable but may bake slightly slower. Glass pans retain heat poorly and can cause uneven baking.
• Ingredient Count: Salt is not included in the ingredient total since it’s a standard pantry staple. Vanilla extract is optional but enhances the chocolate flavor.
• Brown Butter Option: For extra depth of flavor, substitute brown butter. Begin with 1 cup plus 2 tablespoons of butter to account for moisture loss during browning.
• Cooling Faster: To speed up cooling, place the brownie pan inside a larger pan filled with ice and a small amount of cold water (ensuring no water spills into the brownies). Cool for 45–60 minutes.
• Pan Size: This recipe works well in either an 8×8-inch or 9×9-inch pan. Baking times remain similar.