Quick & Easy Pantry Cocoa Brownies

A simple and foolproof recipe for fudgy brownies made with just five pantry staples, perfect for a quick dessert.

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Preheat the oven to 180°C (350°F). Line an 8 x 8 inch (20 x 20 cm) square pan with parchment, leaving 2 overhangs for easy lifting.
Melt 113 g (1/2 cup) unsalted butter in a heatproof bowl over low heat or in the microwave. Whisk in 200 g (1 cup) granulated sugar until glossy.
Whisk in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
Sift together 30 g (1/3 cup) cocoa powder, 65 g (1/2 cup) flour, and 1/4 tsp salt. Add the dry mix to the wet in two additions, folding gently until no dry flour remains.
Scrape the batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
Let the brownies cool in the pan on a wire rack for 10–15 minutes, then lift them out using the parchment. Cool for another 10 minutes before slicing.

For a fudgier texture, do not overbake and let the brownies rest slightly before cutting.