MAKES 24 BROWNIES
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter, not just crumbs, clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey. To melt the chocolate in a microwave, heat it at 50 percent power for 2 minutes. Stir the chocolate, add the butter, and continue heating until melted, stirring once every additional minute. See the sidebars that follow the recipe.
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1¼ |
cups (5 ounces) cake flour |
|
¾ |
teaspoon baking powder |
|
½ |
teaspoon salt |
|
6 |
ounces unsweetened chocolate, chopped fine |
|
12 |
tablespoons unsalted butter, cut into 6 pieces |
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2¼ |
cups (15¾ ounces) sugar |
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4 |
large eggs |
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1 |
tablespoon vanilla extract |
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1 |
cup pecans or walnuts, toasted and chopped coarse (optional) |
1. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
2. Whisk flour, baking powder, and salt in medium bowl until combined; set aside.
3. Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth. Off heat, gradually whisk in sugar. Add eggs, one at a time, whisking after each addition, until thoroughly combined. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth and homogeneous.
4. Transfer batter to prepared pan; spread batter into corners of pan and smooth surface. Sprinkle toasted nuts, if using, evenly over batter. Bake until toothpick inserted in center of brownies comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let brownies cool in pan on wire rack to room temperature, about 2 hours. Remove brownies from pan using foil. Cut brownies into 2-inch squares and serve. (Brownies can be stored at room temperature for up to 3 days.)