This is a kind of economy variant of the world-famous brownie dessert. The savings are achieved by using cocoa powder instead of chocolate. However, it is not only about savings. The brownies in this recipe are less sweet than the original ones. If you do not like it, try adding more sugar, but do not overdo it: increase it by no more than 10-15%.
Heat up the oven to 165 C / 330 F. Put the grid on the lower rack. Line a rectangular baking tin with parchment or foil.
Mix 150g of butter, 250g of sugar, 65g of cocoa powder and a pinch of salt. And cook on water bath until homogeneys.
Cool the mixture for 5-8 minutes.
To the cooled mixture add 1 teaspoon of vanilla extract. Next, add the eggs one at a time, mixing well after each addition.
Add 70g of flour and mix again well.
Pour the dough into the prepared tin, scraping it all in with the spatula.
Put it in the oven heated to 165 degrees (top-down mode) for 20-25 minutes.After 20 minutes, check if your brownies are done by sticking a toothpick into the center. If it comes out dry or with a little oil on it, you can remove the tin from the oven. If not, continue cooking.