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8×8 Pan Brownies

8x8 Pan Brownies

My daughter developed this recipe, and it makes the best brownies I have had! We used Anthony’s Organic Cocoa Powder and they came out great!

Makes about 9 medium brownies.


  • 9 Tbsp butter (1 stick plus 1 Tbsp)
  • 1 1/4 c sugar
  • 1 scant cup all purpose unbleached flour
  • 2/3 c unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt (omit if using salted butter)
  • 1/2 tsp fine ground coffee powder, sifted
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 1 c coarsely chopped walnuts


  1. Preheat oven to 325 degrees F and butter an 8x8x2 inch baking dish.
  2. In a small saucepan over low heat, melt the butter and sugar together, until they just begin to simmer. Remove from heat to cool.
  3. In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and coffee powder. Set aside.
  4. In an electric mixer bowl, beat the eggs and vanilla until creamy.
  5. On medium low, continue beating as you slowly trickle in the melted butter mixture.
  6. Gradually add the dry ingredients, mixing just until incorporated. (Do not over-mix.)
  7. Remove bowl from electric mixer and using a spatula, fold in the nuts.
  8. Spoon the batter into the prepared pan and smooth the top.
  9. Bake 25 minutes, or until a toothpick inserted in the center comes out with just a crumb or two.
  10. Allow to cool in pan for at least 30 minutes before slicing. Store any leftovers, tightly wrapped, at room temperature. (Still great the second day!)

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