Cocoa Brownies

chocolate egg dessert bake low sodium vanilla butter bon appétit kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

The Bon Appétit Test Kitchen

Makes 16 servings

Source

Ingredients

Nonstick vegetable oil spray

½ cup (1 stick) unsalted butter, cut into 1" pieces

1¼ cups sugar

¾ cup Scharffen Berger natural unsweetened cocoa powder

½ teaspoon kosher salt

1 teaspoon vanilla extract

2 large eggs

⅓ cup all-purpose flour

Method

Preheat oven to 325°F. Line an 8x8x2" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set baking dish aside.

Melt butter in a small saucepan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.