Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 8-inch (20 cm) square metal baking pan
- Saucepan, mixing bowl, whisk, spatula and wire rack
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use unsweetened cocoa, not drinking-chocolate powder.
- The nutrition estimate assumes no added chocolate chips, nuts or frosting.
Make it work
- Dry texture: shorten baking next time and check the actual oven temperature.
- Wet center after cooling: the pan was underbaked; cooking cues take priority over the timer.
Prep 15 min · Cook 28 min · Waiting 60 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 8 tbsp (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs (100 g without shells)
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
Step-by-step method
- Prepare the tin
Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square metal pan with parchment, leaving handles on two sides. A much larger tin produces thinner, faster-cooking brownies. - Warm the butter mixture
Melt the butter in a small saucepan over low heat. Remove from the heat, stir in sugar and cocoa until evenly combined, then let stand until lukewarm. Do not add eggs to a hot mixture. - Add eggs and vanilla
Whisk the eggs into the cocoa mixture one at a time, then add vanilla and salt. Whisk briskly for about 30 seconds, until the surface looks glossy and the mixture is uniform. - Fold the flour
Use a spatula to fold in flour just until there are no dry streaks. Spread into the pan, especially the corners. This formula has no baking powder and is intended to be dense. - Bake to moist crumbs
Bake for 23–28 minutes. The edges should feel set and a skewer inserted near the center should have damp crumbs, not liquid batter. Avoid waiting for a completely dry skewer, which can mean overbaking. - Cool and cut
Cool in the pan on a rack for 60 minutes. Lift out using the parchment and cut into 12 rectangles with a clean knife. A warm slab tears easily; the listed total includes cooling.
Cook’s notes
Dense cocoa brownies made without chocolate chips or nuts. Cooling gives the crumb time to firm so the squares cut neatly.
Storage & reheating
- Cool completely before wrapping. Keep at room temperature for up to 2 days, or freeze individual portions for up to 2 months.
- Thaw covered at room temperature; warm briefly if desired. Discard food showing spoilage.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 170 kcal · Protein 2 g · Carbohydrates 23 g · Fat 9 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.