Preparation

• Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and a light dusting of flour.
• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to ensure a tender brownie texture.
• Pour the brownie batter into the prepared cake pan, spreading it evenly. If desired, sprinkle in any optional add-ins like chocolate chips or nuts at this stage.
• Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove the pan from the oven and let the brownie cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
• Cut the cooled brownie into slices and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat.
• Store any leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.