Bittersweet Cocoa Brownies
- 2-1/4 ounces
- 3/4 cup unsweetened cocoa powder
- 1-1/3 cups granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon table salt
- 5 ounces (10 tablespoons) hot melted unsalted butter
- 2 cold large eggs
- 1-1/2 ounces
- 1/3 cup all-purpose flour
- 1 cup
- broken walnut or pecan pieces (optional)
Heat oven to 325 degrees. Line an 8x8-inch baking pan (preferably metal) with foil across the bottom and up two opposite sides of pan.
In medium bowl, thoroughly mix cocoa, sugar, vanilla, salt, and hot melted butter with hand mixer or with vigorous strokes of whisk. Add eggs, one at a time, beating until batter is thick and lightened in color, 1 to 2 minutes. Add flour and stir with rubber spatula just until blended. Fold in nuts, if using. Spread batter evenly in prepared pan and bake until top is puffed and slightly crusted and toothpick inserted in center comes out with little fudge batter clinging to it, 28 to 30 minutes.
Let brownies cool completely in pan on rack. Lift ends of foil to remove them. Invert brownies on tray and peel off foil. Turn brownies right side up on cutting board and cut into squares (wipe knife between each cut, as brownies will be soft and sticky).