cocoa brownies

Happy Saturday!

Aren't sunny October Saturdays the best? I'm keeping it simple this weekend: doing some much-needed grocery shopping (my fridge hasn't been properly stocked in weeks), cleaning the apartment, lighting candles and checking out the Giant Pumpkin Regatta... because, well, it's simply too weird to miss. Oh, and I'm going to my friend's bachelorette party tonight. That could complicate my weekend simplicity, but we'll see :)

Anyway, I see no reason to further digress from the amazing recipe that brings us together today: these cocoa brownies. This is hands-down my new favorite brownie recipe. It's easy to whip up and it gives you fantastically fudgy squares that I didn't know simple baking cocoa could make. Plus, it has a thick, flaky top that gives the fudginess some excellent texture. Fudginess... I like that word.

Best cocoa brownies

adapted from Smitten Kitchen

1 and 1/4 stick unsalted butter, melted
1 and 1/4 cup sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
1/2 cup flour

Preheat the oven to 325 degrees. Lightly oil an 8x8" baking pan.

Combine the melted butter, sugar, cocoa powder and salt in a bowl. Stir until well combined. Stir in the vanilla extract. Add the eggs one at a time, stirring vigorously. Add the flour and stir vigorously until fully incorporated.

Spread in the baking pan and bake 20-30 minutes until the batter is fully set, and a toothpick emerges slightly moist with batter.