Scale

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup vegetable oil

1/2 cup buttermilk (or milk + 1 tsp vinegar)

1 tsp vanilla extract

1/2 cup chocolate chips (optional)

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1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.

2. In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.

3. In another bowl, beat eggs, oil, buttermilk, and vanilla until well combined.

4. Gradually mix dry ingredients into wet ingredients until just combined.

5. Fold in chocolate chips if using.

6. Pour batter into prepared pan and bake for 25–28 minutes, or until center is set but soft.

7. Cool slightly before slicing. Serve warm or room temperature.

8. Optional: Pair with whipped cream, ice cream, or hot chocolate for extra comfort.

Use high-quality cocoa for a deeper chocolate flavor.

Slightly underbake for a gooey center if preferred.

Store at room temperature for 2 days or refrigerate for up to 4 days.

This chocolate dessert base can also be served with fruit or topped with ganache.