Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional, but recommended for extra indulgence)
- Powdered sugar for dusting (optional)
Feel free to use gluten-free flour if dietary restrictions apply, and swap in your favorite chocolate chips, whether they be dark, milk, or white chocolate. This flexibility is a nod to my grandmother’s intuitive cooking style, where improvisation was always welcome.
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. This dry mix is your dessert’s foundation, much like those early lessons in the kitchen with my abuela.
- In another bowl, beat the eggs, then add the melted butter and vanilla extract. Stir until well combined.
- Slowly incorporate the wet ingredients into the dry mixture, stirring gently until a smooth batter forms. If using, fold in the chocolate chips for that added touch of decadence.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remember, every oven is a little different, much like each of my family’s meals—unique but always comforting.
- Allow the dessert to cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired, adding an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International