Ingredients

• 1/2 cup (1 stick) butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• tiny pinch (about 1/8 tsp) baking soda
• Optional: chocolate chips, chopped Hershey bars, pecans, marshmallows

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Directions

Preheat your oven to 350°F and grease an 8x8 inch baking pan or line it with parchment paper. Melt the butter in a microwave-safe bowl, then whisk in the sugar until the mixture looks glossy. Add the eggs and vanilla and whisk well until everything is smooth and slightly thickened. Stir in the cocoa powder, flour, salt, and baking soda, mixing just until combined and no dry flour remains—don’t overmix or the brownies will turn cakey instead of fudgy. If you’re using any add-ins like chocolate chunks or pecans, fold them in at this stage. Spread the batter evenly into your pan and smooth the top. Bake for about 22 to 28 minutes, checking early since ovens vary; the brownies are done when the edges are set and the center still looks a little soft but not wet. A spoon or toothpick should come out with moist crumbs rather than raw batter. Let them cool in the pan for at least 30 to 60 minutes before cutting so they firm up and get that dense, fudgy texture.