Prepare the ingredients: Preheat the oven to 350°F. Grease a 9-by-9-inch baking pan.
Make the brownies: In a medium bowl, combine the flour, sugar and cocoa powder. In another small bowl, whisk together the butter and eggs. Add the egg mixture into the flour mixture, stirring until just combined.
Bake the brownies for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes. Cut into 16 squares and serve. Maybe à la mode?
Pull these five ingredients from your pantry or fridge:
Use a bit of the wrap from the butter to grease the pan. Make sure to get the bottom and sides.
Put that aside. Now whisk together flour, sugar, and cocoa powder
n a separate bowl, you’ll whisk together the melted butter and eggs. Pour that mixture over the dry ingredients and fold them together. Batter! That goes into the buttered pan.
If you’re into it, you can scatter the top of the brownies with flaky sea salt. The bits of salt bring out the full flavor of the chocolate.
A thin knife stuck in the middle of the brownies will tell you if the batter is cooked. Here’s how: check to see if there are crumbs on the knife; if there are more than a few, pop the brownies back in the oven.
The cooler the brownies are, the easier they will be to cut into squares. Cooler brownies will yield a nice clean cut. But, it’s not so easy to wait.
And here’s what happens when you make a big brownie pile and start eating the chocolaty goodness, little bite by little bite…