Fudgy Cocoa Brownies (One Bowl, No Mixer)

Method

1. 1

   Preheat oven to 325°. Lightly coat an 8x8" glass baking dish with nonstick vegetable oil spray. Line with parchment paper, leaving a generous overhang on 2 sides. Lightly coat parchment with nonstick spray. If using, spread out ½ cup raw walnut halves and pieces on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool.

2. 2

   Meanwhile, melt ¾ cup (1½ sticks) unsalted butter, cut into pieces, in a small saucepan over medium heat. Let cool slightly.

3. 3

   Whisk 1½ cups (300 g) sugar, 1 cup (84 g) unsweetened cocoa powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Pour in butter in a steady stream, whisking constantly until combined. Whisk in 2 tsp. vanilla extract. Add 3 large eggs one at a time, beating vigorously to blend after each addition. Add 1 cup (125 g) all-purpose flour and mix until batter is just combined (be careful not to overmix). Mix in walnuts if using. Scrape batter into prepared pan; smooth surface.

4. 4

   Bake brownie until a tester inserted into the center comes out with a few moist crumbs attached, 25–30 minutes. Transfer pan to a wire rack; let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares. Do Ahead: Brownies can be baked 4 days ahead. Store tightly wrapped at room temperature.

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