Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and line an 8x8 inch baking pan with parchment paper or generously spray it with cooking spray.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined and aerated.
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition, then mix in the vanilla extract.
- Add half of the dry ingredient mixture to the butter mixture and stir until just combined.
- Pour in the hot water and stir until smooth.
- Add the remaining dry ingredients and fold gently until no streaks of flour remain.
- Transfer the batter to the prepared baking pan and spread it in an even layer using a rubber spatula.
- Bake for 20 to 22 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it and the pan jiggles slightly in the center.
- Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares.
Notes
Respect the bake time and avoid overbaking; brownies continue to cook from residual oven heat after removal. For best texture, use room-temperature eggs and softened butter, and measure flour correctly by spooning and leveling.