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From this… to this:
Grandma's Brownies
Butter & flour an 8x8 pan. Oven 350°.
Melt 4 oz butter. Beat in 1 c sugar, then 2 eggs one at a time.
Stir in 1/2 c cocoa, pinch salt, splash vanilla. Fold in 1/2 c flour — don't overmix!
Bake 30–40 min. Cool before cutting (if you can wait).
Classic Cocoa Brownies
Butter and flour an 8x8-in pan
Preheat oven to 350°F (170°C)
| 4 oz (115 g) unsalted butter | melt | mix | mix | fold in | bake 350°F (170°C) 30 to 40 min |
|---|---|---|---|---|---|
| 1 cup (200 g) sugar | |||||
| 1/4 tsp. (2.5 mL) vanilla extract | |||||
| 1 shot (4 Tbs; 60 mL) fresh brewed espresso or very strong coffee | |||||
| 2 large (100 g) eggs | |||||
| 1/2 cup (80 g) all-purpose flour | |||||
| 1/3 cup (80 g) Hershey's cocoa powder | |||||
| 1/4 tsp. (1.3 g) baking soda | |||||
| 1/4 tsp. (1.5 g) table salt | |||||
Ingredients down the left, steps merging to the right. Read it top-left to bottom-right — no scrolling, no ads, no life story.
1 · Photograph it
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Why a grid?
The tabular recipe — ingredients down the left, operations nesting to the right like a Gantt chart — was invented by Michael Chu for Cooking for Engineers in 2004. It fixes what recipe pages broke: you see what combines with what, what overlaps, and how long you're actually busy. In one look. It's also the format that survives being taped inside a cupboard door.
Read the full story of the grid recipe →