# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, melted and slightly cooled
06 - 1 1/4 cups granulated sugar
07 - 2/3 cup packed light brown sugar
08 - 3 large eggs, room temperature
09 - 2 teaspoons pure vanilla extract
→ Topping
10 - 2 tablespoons powdered sugar for dusting
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
03 - In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth.
04 - Add eggs one at a time to the butter-sugar mixture, whisking well after each addition. Stir in vanilla extract.
05 - Gently fold the sifted dry ingredients into the wet ingredients until just blended, avoiding overmixing.
06 - Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow brownies to cool in the pan on a wire rack until completely cooled.
09 - Lift the brownies from the pan using the parchment overhang and cut into 16 equal squares.
10 - Lightly dust the top with powdered sugar just before serving.
