1 1/4 sticks butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons Dutch-processed cocoa
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch baking pan with foil, leaving an overhang on two sides. Lightly grease with cooking spray and set aside.
Combine the butter, sugar and cocoa in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Only takes a few minutes.
Set the mixture aside until it cools slightly.
Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring rapidly after each one. Add the flour and then mix well for a minute.
Spread evenly in the lined pan and bake until a toothpick inserted into the center emerges slightly moist with batter, about 25 minutes.
Let cool completely on a rack. Lift up the ends of the foil and transfer the brownies to a cutting board. Cut into squares and serve. This recipe doubles well.
Recipe adapted from www.MelsKitchenCafe.com