- ¾ unsalted butter (revised downward from 1 cup -- makes firmer, chewier brownies)
- 1½ cups white sugar
- ¾ cup cocoa
- ¾ cup white flour
- 3 eggs
- 2-3 teaspoons vanilla extract
Preheat oven to 325°F.
Start by lining an 8x8 or 9x9 square pan with parchment paper. To get the paper to stay put, give the pan a light coating of butter or margarine. Set aside.
Next, start to melt the butter in a fairly deep saucepan, on medium-low heat. While it's heating up, combine the sugar, cocoa and flour in a bowl. As soon as the butter is melted, take it off the heat; add the bowlful of dry ingredients; and stir until smooth.
Now you can add the eggs one by one, stirring well after each one.
Finally, add the vanilla. Give the batter a good stirring, then scrape it out into the prepared baking pan. The batter is thick, so use a water-dampened spoon to even it out.
The oven should be at temperature by now, so go for it. Bake for about 30-35 minutes, then test by lightly pressing down on the top. If the dent doesn't spring back up, bake for 5 more minutes and test again. Repeat as necessary, 5 minutes at a time.
Let cool in the pan for at least 10 minutes, then transfer to a cooling rack and wait at least another 10 minutes before cutting into squares. These should be moist on the inside, crunchy on top, and brownies through and through.