Update: 9/26/2017: I retested this with recipe testers and landed on this update.The original recipe, published on 2/9/2014, was very similar, except it had 4 eggs, 1/2 teaspoon salt, 2 teaspoons of vanilla extract, and 1/3 cup of butter.If you prefer, you can substitute raw cacao for cocoa. I used cocoa that is not dutch processed.You can also stir in 1/3 cup of chocolate chips or chopped chocolate to the batter at the end (before you pour the batter in the baking pan) if you like your brownies oozing with chocolate. I use an 8-inch x 8-inch (20.3 cm x 20.3 cm) square baking pan for this recipe and I line the baking pan with parchment paper. Another option is to generously grease the baking pan.For mixing, I use a standing mixer, but you can whisk, pulse in a food processor, or mix by hand. Just be sure all the powder ingredients are well-blended.These are on the sweet side, so if you prefer them less sweet, reduce the sweetener by 1 tablespoon. The more you reduce the sweetener, the less moist it will be and the more stronger the cocoa flavor will be as well.And one last tip: these get better the next day. I leave them out on the counter for several days and they taste great.
3/4cupunsweetened cocoa powder
3/4cupmaple syrupor honey
6tablespoonsunsalted butter, meltedor ghee or coconut oil