- 12
Ingredients
- 1 1/2 sticks unsalted butter
- 2/3 cup cocoa powder
- 1 3/4 cups granulated sugar
- Generous pinch of kosher salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups (8 ounces) bittersweet chocolate chunks
- 1 cup chopped walnuts or pecans
Preparation
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees. Generously butter the bottom and sides of a 9x12 inch baking pan.
Melt the butter in a saucepan over medium heat.
Transfer to a medium mixing bowl. Add the cocoa powder and whisk until smooth.
Add the sugar and salt and whisk until blended. Add an egg and whisk until just blended.
Whisk in the vanilla and the second egg until just blended. Sprinkle the flour over the chocolate mixture and fold in with a rubber spatula until just blended.
Add the chocolate chunks and fold to combine. The batter will be very thick.
Scrape the batter into the prepared baking pan, spread evenly, and scatter uniformly with the chopped nuts. Bake until a toothpick inserted comes out not covered with liquid, but with small gooey clumps of brownie sticking to it, about 30 to 35 minutes.
Don't overbake or the brownie won't be fudgy. Transfer the baking pan to a cooling rack and let cool completely.
Run a knife around the edge of the brownie and then turn it out from the pan in one piece. Cut brownie with a sharp knife. The cooler the brownie is, the easier it is to cut.