• 9 tablespoons (127g) unsalted butter
• 1/2 cup + 1 TB (47g) Dutch-process cocoa*
• 3 large egg yolks
• 1 3/4 cups (200g) powdered sugar
• 1/2 tsp salt (I use Diamond Kosher)
• 1 tsp vanilla extract
• 6 tablespoons (45g) all-purpose flour

1. Preheat your oven to 350°F/177°C
2. Line an 8x8 pan with foil and spray lightly with baking spray.
3. In a microwave safe bowl, melt the unsalted butter. (OK using a double boiler too) Stir in your cocoa powder and set aside.
4. To the bowl of a stand mixer fitted with a whisk attachment (or large bowl if using a hand mixer) add your egg yolks and powdered sugar. Whisk on high speed for 5 minutes until very thick and pale yellow in color.
5. Using a spatula, stir in your melted butter/cocoa powder mixture, salt, and vanilla extract. It will be pretty thick but just keep stirring until it's uniformly brown.
6. Add your all-purpose flour and stir just until combined and immediately pour into your prepare pan.
7. Bake for 28-32 minutes. About halfway through, the top will be really glossy and the underneath will seem really puffy. Try not to over bake.
8. Pull the pan out and let it cool completely. The brownies will slowly deflate . Lift the brownies out and cut into 9 squares. If you can wait, they area really tasty if you let the cooled brownies sit in the fridge for at least an hour. This allows the butter to solidify and gives fudgier texture.

* You can use any type of cocoa that you prefer - natural, Dutch-process, or the black cocoa. If you choose the black cocoa, use the cocoa amounts I have listed in the brownie cookie recipe below. Just make sure that the total amount of cocoa powder you choose is 9 tablespoons (46g).