Posted on 29 Mar 2013

Most people do a couple things wrong when making brownies that produce dry, boring results. Let me provide you with my brownie recipe & technique for baking (arguably) perfect brownies every time.

The first error most people make is that they pour all their batter into a greased/floured glass dish and cook the crap out of it.

  1. glass is an awful thermoconductor and promotes uneven cooking
  2. overcooking the batter yields crappy brownies
  3. pouring out all the batter makes it harder to portion the brownies post-bake

The second mistake is using crappy cocoa powder; that dull of-the-shelf stuff sucks, your cocoa powder should be as dark and fragrant as ground coffee, and (like coffee) as fresh as possible.

Yield 2 dozen brownies  
Cook Time 10-15 minutes  
Special Equipment muffin tin  


Amount Ingredient
1 cup butter, unsalted
1 cup flour
1 ½ cups white sugar
4 eggs
½ teaspoon salt
½ teaspoon baking powder
⅔ cup cocoa powder


*Stick a dry piece of spaghetti into one of your brownies, and pull it out. You’ll not want it to come out dry, but rather with a few crumbs –that’ll mean they’ll be done.

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