📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 8x8 inch baking pan. This prevents sticking, which is the worst, right?
2. In a large mixing bowl, melt your chocolate. I prefer using a double boiler, but you can also do this in the microwave (30 seconds at a time, stirring after each interval, until smooth). Dont burn it!
3. In a separate bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. Make sure that there are no lumps. I mean it!
4. In a small bowl, whisk together the eggs, oil, vanilla extract, and water (or espresso). Remember to use room temperature eggs for better emulsification. Or dont, I'm not your mom.
5. Gradually add the wet ingredients to the dry ingredients, mixing gently with a rubber spatula until just combined. Don't overmix; a few lumps are okay, trust me.
6. Stir in the melted chocolate until everything is just combined. See, I told you a few lumps are okay!
7. Pour the batter into the prepared pan and spread evenly. It's okay if it looks slightly uneven, they'll still taste great.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking will result in dry brownies, so keep an eye on them!
9. Let the brownies cool completely in the pan before cutting and serving. This allows them to set properly, making them easier to cut and preventing them from crumbling. Patience, young padawan!
10. Dust with powdered sugar (optional), then cut into squares and enjoy! I like to pair my brownies with a cold glass of milk, yum!