1/2 cup unsweetened cocoa powder

1 cup sugar

1/2 cup butter, melted

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup all-purpose flour

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift in the cocoa powder and salt, then mix until fully combined.
Add the flour and stir until just incorporated—be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool in the pan before slicing them into squares.

Variations: Add chocolate chips, nuts, or sprinkle flaky sea salt for different twists on the flavor.

Dairy-Free Option: Substitute the butter with a plant-based alternative for a dairy-free version.

Freezing: Slice and freeze the brownies for up to 3 months. Wrap tightly in plastic wrap and store in a freezer-safe bag.