1 Cup Butter (200-250 grams)
2 Cups Granulated Sugar (400 grams)
3/4 – 1 Cup Cocoa powder (NOT Droste)
1/2 teaspoon Salt (kofffie lepel)
1 teaspoon liquid Vanilla extract (koffie lepel) OR replace 1 T of the sugar with vanilla sugar
1 Cup Flour (125 grams)
Preheat the oven to 350o F/170C
butter and flour a rectangular sheet cake pan (you can replace the flour with cocoa) or just line the pan with parchment paper
Melt the butter over a low heat in a large saucepan
Once the butter is melted remove it from the heat and add the sugar.
Add the cocoa powder
Add the eggs.
Mix until just blended.
Add the vanilla extract
Mix in the flour gently until just blended.
Pour the batter into the rectangular pan. Gently smooth the mixture so that it is evenly distributed in the pan. OPTIONAL; Tap the pan on the counter to encourage any air bubbles to rise to the top.
Bake for 30-35 minutes until a toothpick inserted into the center come out clean.
Cool for a minute, then run a knife around the edge of the pan. Cut into 24 or 35 square when cool.