Ingredients
2 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup flour
1/2 cup cocoa
Method
Sources
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dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Beat eggs until light (about 1 minute on high). Beat in sugar and salt. Add the vanilla. Mix in the melted butter. Add the cocoa and flour using the low speed on mixer. Pour into a microwave safe dish (8 x8 or a round cake pan -- your microwave time will depend on what you use.). Microwave on high for 3 to 5 minutes on a turntable, preferably. Do not let the center get totally dry or it will be overcooked. I took mine out when there was just a small moist spot in the center, but next time I will probably let it bake for maybe 10 seconds less. It finishes cooking as it cools. You can frost if you like, but I prefer my brownies unfrosted.