Getting a rich, fudgy texture starts with creaming your butter and sugars. Whip them together until the butter is fluffy, then add the eggs and vanilla. I also like to add the cocoa before adding the flour, just to cut down on mixer explosions.
Once you’ve got the cocoa mixed in, add the salt, and mix the flour in a bit at a time. Your final batter should look like this:
This is much thicker then any other brownie batter I’ve made before. This is also the step where I have to beat my husband away from the mixing bowl. I don’t think he cares if these brownies ever get baked!
Finally, use a spatula to spread the batter evenly in a greased 9×13. When I made these, I forgot to grease the pan, so I had to take the batter out, clean the pan, grease it, and respread the batter. Yay for pregnancy brain!
The most important part of getting moist brownies is to not overbake them. I was taught to bake things until a knife or toothpick comes out clean. Do NOT do this. If you do, the brownies will be crusty on top, and dry inside. Instead, bake these guys at 350° for 30 minutes. Visually, they should look cooked on top, but a knife may still come out with a little bit (not a ton) of brownie goop on it. That’s okay. The brownies will firm up as they cool and will taste so much better!