Ingredients

The following ingredients have 24 Servings
  • 3 sticks (12 oz) unsalted butter (plus more for the pan)
  • 2 1/2 cups granulated sugar
  • 1 1/4 cups Dutch-processed cocoa powder
  • 6 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher or coarse salt

Instruction

  • Preheat the oven to 350°F (177°C). Generously butter a 9-by-13-inch baking pan.
  • Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat and stir in the sugar and cocoa powder. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla. Stir in the flour, baking powder, and salt, mixing until the batter is completely smooth.
  • Pour the batter into the baking pan, smoothing the top. Bake until a toothpick or a skewer inserted into the middle of the pan comes out almost clean, 35 to 40 minutes.
  • Let the brownies cool completely in the pan on a rack before cutting them into 24 squares. (The brownies will keep in a tightly sealed container for up to 5 days if you can resist them that long. They can also be frozen.)