Shelley Wiseman

Aug 6, 2023 | epicurious.com | Jesse Szewczyk |Zoe Denenberg |Amy Mastrangelo |Shelley Wiseman

Step 1Place an a rack in middle of oven and preheat to 325°. Lightly coat an 8x8" metal baking pan with nonstick vegetable oil spray, then line with 2 strips of parchment paper, running strips perpendicular to one another and leaving a generous overhang on all sides. Whisk ¾ cup plus 1 Tbsp. (102 g) all-purpose flour, ⅓ cup (35 g) Dutch-process cocoa powder, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl to combine. Step 2Combine 10 Tbsp.