Preheat your oven to 350 degrees Fahrenheit. Line a 9″ x 13″ baking pan with parchment paper, being sure to leave a sufficient overhang to use to lift the brownies out of the pan later.
Add one-third of the cocoa/flour mixture to the sugar mixture, then stir it in. Add half of the remaining cocoa/flour mixture and stir again. Add the rest of the cocoa/flour mixture and mix again!
Bake at 350 degrees for 44 to 48 minutes (44 for fudgier and 48 for chewy or cakier brownies.) Place the pan on a rack to cool. Let the brownies cool completely in the pan.
Once the brownies are cool, lift them out of the pan with the parchment paper. Peel back the paper, then cut your brownies into 24 squares.