Fudgy Brownie Cut into Squares

Set out all-purpose flour, cocoa powder, and kosher salt before you start Fudgy Brownie Cut into Squares. The batch is written for 18 brownies.

Count on 15 minutes of prep, 40 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ½ cups all-purpose flour
• ⅔ cup cocoa powder
• 2 teaspoons kosher salt
• ¾ teaspoon baking powder
• 1 ½ cups unsalted butter
• 1 cup 54% chocolate — or anything bittersweet
• 6 eggs
• 2 teaspoons vanilla extract — or 1 teaspoon of coffee extract
• 2 ⅔ cups sugar

How the cooking goes

1. Warm the oven to 325°F. Line a 9×13 inch pan with criss-crossed baking paper to create a handle for easy removal.
2. Whisk together the flour, cocoa powder, salt, and baking powder in a bowl; keep it to one side.
3. Warm the butter and chocolate together in the microwave in 30-second bursts, stirring between each, or in a heatproof bowl set over simmering water. Stir until fully smooth.
4. In a mixing bowl, whisk the eggs, then add the sugar and vanilla extract. Whisk until well combined with no streaks of egg remaining.
5. Put the melted butter and chocolate to the egg mixture and whisk until fully incorporated. If the chocolate mixture is too hot, cool it briefly in the refrigerator or over an ice bath, stirring often, before adding it to the eggs.
6. Put the dry ingredients and fold through with a flexible spatula or whisk until the mix just comes together and no dry streaks remain.
7. Tip the batter into the prepared pan and bake for 38 to 40 minutes, until the center has puffed and a cake tester comes out clean with no clinging crumbs.
8. Cool completely before icing or removing from the pan.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Peanut Butter Cup Blondies after Supper and Peanut Butter Bars after Supper.