Rich Fudge Brownies
Makes about 16 servings
1 cup (2 stick) unsalted butter
1 ½ cups sugar
½ cup firmly packed brown sugar
4 large eggs, lightly beaten
2 teaspoons pure vanilla extract
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon salt
Preheat oven to 350 degrees. Line a 9-inch square pan with non-stick aluminum foil or parchment paper leaving an overhang at the sides to lift cooled brownies easily from pan.
Melt the butter over low heat in a medium saucepan. Whisk in the sugars until completely smooth. Remove from heat and add the eggs gradually, beating constantly using a whisk. Add the vanilla and stir to combine.
Stir in the flour, cocoa, baking powder, and salt slowly at first until blended. Once the ingredients are moistened, beat using a wooden spoon for about 60 strokes or until the mixture is smooth throughout.
Pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted is almost clean when removed. The toothpick should not be wet, but have a few bits of brownie that sticks.
Cool completely on a cooling rack. To remove from pan, lift on the foil or parchment paper.