Chocolate Brownies

Ingredients

• Vegetable oil spray
• 1 cup (2 sticks) unsalted butter
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 cup plus 2 tablespoons cake flour
• 1¼ cup Dutch-process cocoa powder
• 1¼ teaspoon double-acting baking powder
• 1¼ teaspoon salt
• 4 large eggs
• 1 large egg yolk
• 2 cups sugar
• 2 1½ teaspoons vanilla extract
• 1 cup toasted, coarsely chopped nuts (see note)

Directions

Heat the oven to 325 degrees. Line a 9-inch square (or 7½-by-12-inch) baking pan with foil as described in the accompanying story. Spray with vegetable oil and set aside. (Or use quick-release foil, which needs no oiling.)

In a large saucepan over very low heat, melt the butter and chocolate. Whisk until well combined. Remove from the heat and set aside to cool.

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In a medium bowl, whisk together the whole eggs and egg yolk just until combined. Whisking constantly, gradually pour in the sugar. Whisk the cooled chocolate mixture to recombine and then whisk it into the egg mixture. Whisk in the vanilla. Sprinkle flour mixture over batter and whisk together until the flour is incorporated. Fold in the nuts.

Using a rubber spatula, scrape batter into prepared pan and smooth the top. Bake for 30 minutes, just until set. Remove from oven and let stand in pan until cool.

If time permits, cover pan and refrigerate a few hours before cutting; it makes for neater pieces. Invert pan and remove foil. Invert again so brownies are right side up; cut into squares. Makes 16 large brownies.

Note: Spread nuts (walnuts, pecans, hazelnuts, macadamias) on a rimmed baking sheet and toast in a 350-degree oven for 5 minutes. Cool before adding to the batter.

Variation: For rocky road brownies, reduce nuts to 2/3 cup and add with 2/3 cup chocolate chips (tossed with 1 teaspoon flour) and 3¼ cup mini marshmallows.