Moist, and just right. These classic chocolate brownies hit the spot without being too cakey or too fudgy. As long as you don’t over-bake them, they will turn out perfectly. Serve with a glass of milk or alongside your favorite ice cream.
from: The New Best Recipe
1 cup walnuts or pecans, chopped medium and toasted (optional)
1 ¼ cups plain cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 oz. unsweetened chocolate, chopped fine
1 ½ sticks unsalted butter, cut into 6 pieces
2 ¼ cups sugar
4 large eggs
1 tablespoon vanilla extract
Adjust oven rack to middle position and preheat to 325 degrees. Spray a 13×9” baking pan with nonstick cooking spray. Place 2 sheets of foil (or parchment) perpendicular to each other in the pan, pushing the foil into the corners and up the sides, letting the extra hang over. The over hang will help in the easy removal of the brownies from the pan. Spray the foil with non-stick spray.
In a medium bowl, whisk the flour, salt, and baking powder together until combined; set aside.
Melt the chocolate and butter in a large heatproof bowl set over a saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in a microwave, heat the butter and chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and if necessary, repeat in 15 second increments; do not let the chocolate burn.)
When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogenous.
Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners of the pan and smooth the surface. Sprinkle the toasted nuts (if using) evenly over the batter. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached. Cook’s says 30-35 minutes, but each oven is different. It only took 23 minutes in mine. Don’t over-bake!
Cool on a wire rack to room temperature, then using the foil overhang, remove the brownies from the pan. Cut into 2” squares. Store leftovers in an airtight container at room temperature for up to 3 days.