Start by preheating your oven to 175°C (350°F). This ensures it’s at the right temperature when your batter is ready. Grease a square baking pan (8x8 inches) with butter or line it with parchment paper to prevent sticking.
In a medium saucepan or microwave-safe bowl, melt the butter until smooth. Let it cool slightly — you don’t want it too hot, or it may cook the eggs when mixed.
Add the sugar into the melted butter and whisk well until the mixture becomes smooth and glossy. This helps dissolve the sugar, giving the brownies a shiny crust after baking.
Now, add eggs one at a time, whisking after each addition. Then pour in the vanilla extract and mix until everything is well combined and slightly thick.
Sift in the unsweetened cocoa powder and mix it gently into the wet mixture. Stir until the batter turns rich and dark brown.
Next, add flour, salt, and baking powder. Use a spatula or spoon to fold the dry ingredients into the batter — don’t overmix. Mixing too much will make the brownies cakey instead of fudgy.
Pour the batter evenly into the prepared pan. Smooth the top with a spoon or spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean — that’s how you know it’s fudgy!).
Once baked, remove the pan from the oven and let the brownies cool completely before cutting. This helps them set properly. Slice them into squares and enjoy your homemade, gooey chocolate brownies! 🍫