Autumn Recipes

Recipe: Classic Brownies

The two key ingredients you'll need for brownies worth fighting over.

By Russell van Kraayenburg October 2, 2014

Has anyone else noticed how easy it is to eat an entire tray of brownies in one sitting? Are we proud of this? No. Do we still do it? You betcha. 

There’s a lot of sciency mumbo jumbo behind what makes brownies so dense, moist, and all around perfect, but I’ll save you from that. I will however tell you the two key ingredients are melted butter and melted chocolate—not just cocoa powder.

So go ahead and bake two pans. You can have one for yourself, and then your friends can fight over the second.  

Chocolate brownies


  • 8 ounces unsalted butter, chopped
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 4 ounces dark chocolate, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 3/4 cup cake flour


  1. Preheat an oven to 325°F. Line an 8-inch square cake pan with parchement paper. Butter the paper. Set the pan aside.
  2. Place the butter and chocolate in a large bowl over a pot of simmering water (bain marie), stirring frequently. When the butter and chocolate has melted, add the sugar and cocoa powder. Stir until everything is evenly blended.
  3. Remove the bowl from the bain marie, and allow the temperature to cool slightly.
  4. Add the salt, vanilla, and the eggs and beat in well.
  5. Add the cake flour and fold it in until it is completely blended in. 
  6. Pour the batter into the prepared cake pan. Bake for 45 mintues to 1 hour, or until the brownies are set and the edges are crispy and begin to crack.
  7. Remove from the heat and let cool slightly.
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