Pass the Cocoa

Classic Chewy Brownies

Yields: 16 brownies

Loosely Adapted from the Tart Tart


½ cup butter, cubed

3.5 ounces unsweetened or bittersweet chocolate, roughly chopped (at least 70% cocoa solids)

¾ cup granulated sugar

2 eggs, cold

¼ cup cocoa powder

¼ teaspoon salt

⅛ teaspoon baking powder (optional; you can omit this if you want a more dense, fudgy-er brownie)

¼ cup all-purpose flour


  1. Preheat the oven to 350 F. Line a 9x9 inch pan with aluminum foil, and grease the foil.
  2. In a heatproof bowl over a pot of simmering water, combine the butter and chocolate. Heat, stirring occasionally, until melted and smooth.
  3. Mix in the granulated sugar. Beat in the eggs one at a time, and beat vigorously for about 3 minutes. The batter will look lumpy and grainy at first, but keep on beating until it turn thick, smooth, and glossy.
  4. Mix in the cocoa powder, salt, and baking powder, then fold in the flour.
  5. Pour the batter into the pan, and bake for 18-20 minutes. You don’t want to over-bake them! The brownies will have set and risen oh-so slightly, but the center should not be completely firm. A toothpick inserted into the center should be covered with moist crumbs.