10 steps, about 40 minutes start to finish.
Preheat oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper and grease lightly.
Melt the butter in a medium saucepan over medium heat. Remove from heat.
Stir the granulated sugar into the hot butter until combined.
Add the cocoa powder (note: check your recipe. The ingredient list appears to have a missing amount; standard is ¾ cup) and stir until smooth.
Add the salt and vanilla extract. Stir to combine.
Add the cold eggs one at a time, stirring vigorously after each until fully incorporated. The batter should be thick and glossy.
Add the flour and stir until just combined. Do not overmix.
Pour into the prepared pan and spread evenly.
Bake for 22–26 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Let cool completely in the pan before cutting into squares.
“For the cleanest cuts, refrigerate the cooled brownies for 1 hour before slicing. Use a hot, dry knife and wipe between cuts.”
