Quick & Easy Pantry Cocoa Brownies

Rich, fudgy, and deeply chocolatey brownies made from pantry staples in about 30 minutes.

Unsalted butter (113 g / 1/2 cup)
Granulated sugar (200 g / 1 cup)
Large eggs (2)
All-purpose flour (125 g / 1 cup)
Unsweetened cocoa powder (50 g / 1/2 cup)
Baking powder (2 g / 1/2 tsp)
Salt (1.5 g / 1/4 tsp)
Vanilla extract (5 ml / 1 tsp)
Optional: Chocolate chips (100 g / 3.5 oz) or chopped nuts (90 g / 1 cup)

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Preheat the oven to 175°C (350°F). Line an 8 x 8 inch (20 x 20 cm) pan with parchment, leaving 2 edges overhanging for lifting.
Melt the unsalted butter in a small saucepan or microwave. Cool for 2–3 minutes until warm but not hot.
Whisk the eggs with granulated sugar until mixed and slightly glossy, about 30–45 seconds.
Combine the warm butter with the egg-sugar mixture, then add vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt. Fold into the wet mix until no dry streaks remain.
Add chocolate chips or nuts if using, then scrape the batter into the prepared pan and smooth the top.
Bake for 18–22 minutes. Check at 18 minutes for doneness with a toothpick.
Cool in the pan for 30 minutes before lifting out and slicing into 9 pieces.

Test a few minutes early to prevent overbaking. Store cooled brownies in an airtight container for up to 4 days.