Decadent Chocolate Brownies
Hands On Time: 30 minutes
Total Time: 1 hour and 5 minutes
2 2/3 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
2 cups (1 pound) unsalted butter
8 ounces unsweetened baking chocolate
4 1/2 cups sugar
8 large eggs, beaten
1 tablespoon vanilla
1 cup chopped pecans or walnuts (optional)
Heat the oven to 325 degrees. Spray a 9- by 13-inch baking dish with nonstick oil spray. Line the bottom and the sides with parchment paper.
In a large bowl, whisk together the flour and salt, sift in the baking powder, then whisk to combine.
In a double boiler, melt the chocolate and the butter together over medium heat. Whisk in the sugar until dissolved. Remove from the heat, then whisk in the eggs and vanilla.
Stir in the flour mixture, taking care not to overwork the batter. Stir in nuts, if desired. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, then invert the pan onto a cutting board. Cut into squares or rectangles and serve.
About the recipe
When making brownies, there are often two camps: cakey and fudgy. This recipe straddles the line by producing a cake-like brownie that is also moist and dense.