- 1 cup (half a pound) unsalted butter
- 1½ cups white sugar
- ¾ cup cocoa
- ¾ to 1 cup white flour (more flour = denser, firmer brownies)
- 3 eggs
- 2-3 teaspoons vanilla extract
Preheat oven to 325°F.
Start by lightly greasing an 8x8 or 9x9 square pan and lining it with parchment paper that has also been lightly buttered. (You can do this by greasing the pan, pressing the paper into place, then removing it and flipping it over. This way, the paper sticks to the pan but the brownies come off the paper more easily.) 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 one good stir, then scrape it out into the prepared baking pan. 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.
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 outside, crunchy on top, and brownies through and through.