Rich, Fudgy Cocoa Brownies

Original Source: Fine Cooking

Makes: 16 Servings

Ingredients:

• 225g (8 oz./1 cup) unsalted butter
• 85g (3 oz./⅔ cup) unbleached all-purpose flour
• 400g (2 cups) granulated sugar
• 4 large eggs, at room temperature
• ½ tsp. pure vanilla extract
• 70g (2½ oz./¾ cup) unsweetened natural cocoa powder
• ½ tsp. baking powder
• ½ tsp. table salt

Methods:

1. Position a rack in the center of the oven and heat the oven to 180°C (350°F). Prime a 9-inch-square metal baking pan.
2. Melt the butter in a medium saucepan over medium heat; then remove the pan from the heat. 
3. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla; then stir in the flour, cocoa, baking powder, and salt.Stir until the batter is smooth and uniform, about 1 minute.
4. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted ¾ inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.