Emily Brietz shared this recipe in the magazine. It belongs to one of her best friends, Katharine Wood, who she says has spent a few years perfecting it.
Some recipes arrive fully formed. This one took a few years of tinkering. Emily Brietz writes that her friend Katharine Wood has spent that long perfecting these brownies, and the result is a one-bowl-plus-one-bowl recipe with two small touches that set it apart: Dutch cocoa powder and a tablespoon of instant coffee.
Ingredients
- 1 cup melted butter
- 1 cup Dutch cocoa powder
- 2 cups white sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon instant coffee
- Optional: mix-ins such as walnuts or chocolate chips
Preparation
Mix all the liquid ingredients in a bowl. Mix all the dry ingredients in a separate bowl. Combine the two. Add your mix-ins, if using.
Pour the mixture into an 8 by 8-inch pan.
Bake for 35 minutes at 350 degrees.
Enjoy.
Stroll Dilworth invites neighbors to share their own recipes with the magazine's content coordinator, Delia McMullen, at clteditor@strollmag.com.
This story appears in the September 2026 issue of Stroll Dilworth.