Brownies
Adapted from "Classic Brownies" The Complete America's Test Kitchen TV Show Cookbook
1 1/4 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon table salt
6 ounces unsweetened chocolate, chopped fine
12 Tablespoons butter (1 1/2 sticks) unsalted butter, cut into small pieces
2 1/4 cups sugar
4 large eggs
1 Tablespoon vanilla extract
1 cup pecans or walnuts, toasted and chopped (optional)
Preheat oven to 325. Line a 13x9 inch baking pan with 2 pieces of foil (horizontal and vertical). Make sure the foil hangs a little over all the edges, you will use the foil to lift the brownies out of the pan when they are done baking. Spray foil with cooking spray.
Whisk together flour, baking powder and salt in a bowl; set aside.
Melt chocolate and butter in microwave on 50% power for approximately 2 minutes, stirring occasionally until melted and smooth. Be careful not to burn. Or melt chocolate and butter in a heatproof bowl set over pan of simmering water on stove; stirring until melted and smooth.
Take chocolate off heat and gradually whisk in sugar.
Add the eggs, one at a time, whisking after each addition, until thoroughly combined. Whisk in vanilla.
Add flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth and homogeneous.
Transfer batter to the prepared pan. Use an offset spatula to even the batter out over the entire pan. Sprinkle with nuts if you are going to use. Bake for about 30-35 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached.
Cool on a wire rack for about 2 hours. Lift the brownies from the pan using the foil extension. Cut into 2 inch squares and serve. Store in an air tight container for up to 3 days.
I love to cut mine into diamond shapes and sprinkle with powdered sugar.
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