Ingredients:
1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons unsalted butter, cut into 6 pieces
2 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 cup toasted pecans (optional) or 1 cup walnuts, chopped (optional)
Directions:
Preheat oven to 325F.
Cut 18″ length foil and fold lenghtwise to 8″ width.
Fit foil into 13×9″ baking dish.
Make sure it is in the corners and sides of the baking dish.
Make sure that the foil hangs over the side.
Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
Make sure the foil hangs over the side.
Spray foil with cooking spray.
In a medium bowl, combine flour, salt, and baking powder; set aside.
Melt chocolate and butter in double broiler, stirring until smooth.
When chocolate is smooth, remove from heat and gradually whisk in sugar.
Add eggs one at a time, whisking after each egg.
Add in vanilla.
Add 1/3 flour mixture, fold in with rubber spatula.
Repeat until all flour is used and mix is smooth.
Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
Smooth the surface for even baking.
If using nuts, sprinkle them on top.
Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
Cool in pan on wire rack for 2 hours.
Remove brownies from pan by lifting foil over-hang.
Cut brownies into 2″ squares.
Brownies can can be stored in an airtight container up to 3 days.
Servings: 24
Time preparation: 30 min.
Time total: 60 min.