- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 392
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 6 g
- Cholesterol
- 130 mg
- Sodium
- 284 mg
- Level: Easy
- Total: 1 hr 35 min (includes cooling time)
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 392
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 6 g
- Cholesterol
- 130 mg
- Sodium
- 284 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
- Cream the sugar and butter in a large bowl with an electric hand mixer until fluffy. Mix the vanilla and eggs in a separate bowl. Add this to the sugar mixture and beat until pale, about a minute. Add the flour, cocoa, baking powder, baking soda and salt and mix until fully combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool completely before slicing.
