Recipe: These rich cakey brownies are easy enough for a child to help make, then serve with pride

Makes 16

Lots of butter, unsweetened chocolate, cocoa powder, and not much flour in this brownie batter produces rich cakey squares. The mixture is made in a bowl by hand. You only need a whisk and a bit of elbow grease. They're easy enough for a child to help make, then serve with pride. To cut perfect squares, chill the block of brownies after they cool, then cut the large square into quarters to lift them from the pan. Cut each quarter into four squares. A foolproof way to lift the block from the pan is to line the pan first with foil, then butter it; when the block cools, lift it from the pan using the foil as a sling. Then chill and cut. They're the perfect bake-sale brownie, or the ones to bring to a neighborhood pot luck. You'll be the most popular person there.

Butter (for the pan)

4

ounces unsweetened chocolate, chopped

1

cup (2 sticks) unsalted butter, cut into thin slices

1⅓

cups flour

¼

cup unsweetened cocoa powder

¼

teaspoon baking powder

¼

teaspoon salt

4

eggs

2

cups sugar

2

teaspoons vanilla extract

1. Set the oven at 325 degrees. Slide an oven rack into the lower middle position. Butter a 9-inch square baking pan.

2. Set a heatproof bowl large enough to hold all the ingredients over hot, but not boiling, water. Add the unsweetened chocolate and butter to the bowl. Stir occasionally until they melt. Remove the bowl from the water, wipe the bottom dry, and set aside to cool to tepid.

3. In another bowl, whisk the flour, cocoa powder, baking powder, and salt to blend them.

4. Slowly whisk the eggs into the chocolate mixture. Whisk in the sugar 1 cup at a time. Whisk in the vanilla. Scrape down the sides of the bowl several times as you whisk.

5. Slowly whisk in the chocolate mixture until thoroughly blended.

6. Stir in the flour mixture, scraping down the sides of the bowl until the batter is smooth and thick.

7. Transfer the batter to the pan. Smooth the top with the rubber spatula or an offset metal spatula. Tap the pan once hard on the counter to settle any air pockets.

8. Set the pan on the middle oven rack. Bake for 40 to 45 minutes, or until the block of brownies is just set and the edges just begin to pull away from the pan.

9. Transfer the pan to a wire rack to cool for 1 hour. Refrigerate for several hours, or until the brownies are cold. Cut the block into 4 squares. Use an offset spatula to remove the squares from the pan. Cut each one into 4 squares to make 16 pieces.

Lisa Yockelson

Makes 16

Lots of butter, unsweetened chocolate, cocoa powder, and not much flour in this brownie batter produces rich cakey squares. The mixture is made in a bowl by hand. You only need a whisk and a bit of elbow grease. They're easy enough for a child to help make, then serve with pride. To cut perfect squares, chill the block of brownies after they cool, then cut the large square into quarters to lift them from the pan. Cut each quarter into four squares. A foolproof way to lift the block from the pan is to line the pan first with foil, then butter it; when the block cools, lift it from the pan using the foil as a sling. Then chill and cut. They're the perfect bake-sale brownie, or the ones to bring to a neighborhood pot luck. You'll be the most popular person there.

1. Set the oven at 325 degrees. Slide an oven rack into the lower middle position. Butter a 9-inch square baking pan.

2. Set a heatproof bowl large enough to hold all the ingredients over hot, but not boiling, water. Add the unsweetened chocolate and butter to the bowl. Stir occasionally until they melt. Remove the bowl from the water, wipe the bottom dry, and set aside to cool to tepid.

3. In another bowl, whisk the flour, cocoa powder, baking powder, and salt to blend them.

4. Slowly whisk the eggs into the chocolate mixture. Whisk in the sugar 1 cup at a time. Whisk in the vanilla. Scrape down the sides of the bowl several times as you whisk.

5. Slowly whisk in the chocolate mixture until thoroughly blended.

6. Stir in the flour mixture, scraping down the sides of the bowl until the batter is smooth and thick.

7. Transfer the batter to the pan. Smooth the top with the rubber spatula or an offset metal spatula. Tap the pan once hard on the counter to settle any air pockets.

8. Set the pan on the middle oven rack. Bake for 40 to 45 minutes, or until the block of brownies is just set and the edges just begin to pull away from the pan.

9. Transfer the pan to a wire rack to cool for 1 hour. Refrigerate for several hours, or until the brownies are cold. Cut the block into 4 squares. Use an offset spatula to remove the squares from the pan. Cut each one into 4 squares to make 16 pieces.Lisa Yockelson