These brownies remind me of the ones they would serve at my elementary school on Fridays… more like a cake than fudge but still moist. Using a good quality bittersweet chocolate and cocoa powder makes them more decadent. If you want to make these more fudgy, reduce the flour to 3/4 cup and omit the baking powder.
1 cup (2 sticks) melted unsalted butter plus more to grease the pan
4 ounces bittersweet chocolate, chopped
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup natural unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Preheat the oven to 325 degrees Fahrenheit.
Butter an 8-inch square pan and line with parchment paper. Butter the parchment paper also.
Using a large glass heatproof bowl over a pot of simmering water, melt the butter and the chocolate together. Remove from the heat. (Be careful not to allow water to find its way into the chocolate because it will seize.)
Mix the sugar into the warm chocolate mixture. Stir so that the sugar dissolves into the chocolate. Add the vanilla.
Using a wire whisk, add the eggs, one at a time, taking care to incorporate well after each addition. Add the cocoa with the last egg.
Sift the flour, salt, and baking powder together. Using a spatula or large spoon, gently fold the flour into the batter, ½ cup at a time, making sure there are no streaks of flour or flour pockets remaining in the batter.
Pour the batter into the prepared pan and bake for 40 minutes. Check for doneness with a toothpick. It should come out clean when inserted into the center of the pan. When done, remove the pan to a wire rack to cool. Once completely cool, lift the brownies from the pan using the parchment paper. Slice into squares.