Ingredients:

  • 1/2 cup boiling water
  • 3/4 cup cocoa powder
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 325°F (163°C) and line a 9x13 inch baking pan with parchment paper.
  2. In a small bowl, pour 1/2 cup boiling water over 3/4 cup cocoa powder and whisk until the mixture is smooth and glossy; set aside to cool slightly.
  3. In a large bowl, stir together 1/2 cup melted unsalted butter and 3/4 cup granulated sugar.
  4. Whisk in 2 large eggs and 1 tsp vanilla extract until the mixture is well combined and slightly pale.
  5. Slowly stir in the bloomed cocoa mixture until the batter is a uniform, dark chocolate color.
  6. Gently fold in 1/2 cup all-purpose flour, 1/4 tsp baking powder, and 1/4 tsp salt using a rubber spatula, stirring only until no streaks of white flour remain.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 20–22 minutes; insert a toothpick into the center and remove when it comes out with a few moist crumbs attached, but not raw batter.
  9. Allow the brownies to cool completely in the pan to set the structure before slicing into 16 squares.