Ingredients

The following ingredients have 24 Servings
  • 1¼ cups cake flour (150 grams (SEE NOTE))
  • ½ teaspoon kosher salt
  • ⅛ teaspoon coarse salt (optional, but adds a special touch)
  • ¾ teaspoon baking powder (3 grams)
  • 12 tablespoons unsalted butter (170 grams, cut into 1-inch pieces (1½ sticks))
  • 6 ounces unsweetened chocolate (170 grams, finely chopped)
  • 2¼ cups granulated sugar (450 grams)
  • 4 large eggs (200 grams)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1 cup chopped toasted pecans or walnuts (114 grams, optional)

Instruction

  • Adjust oven rack to middle position. Preheat oven to 325°F.
  • Cover a 13x9-inch baking pan with 2 folded sheets of aluminum foil – the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
  • In a medium bowl, combine the flour, salt(s), and baking powder. Whisk well.
  • Melt the butter in a large heatproof bowl. Add the chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until the chocolate is melted. Stir often.
  • When the chocolate mixture is smooth, gradually whisk in the sugar. Add the eggs one at a time until thoroughly combined. Add the vanilla and whisk again.
  • Add the flour mixture in 3 additions. Fold gently with a rubber spatula after each addition until batter is smooth and fully incorporated.
  • Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface. If using nuts, sprinkle them evenly over the batter.
  • Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares.