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| Use cake flour for a brownie with an ultra-smooth texture, or all-purpose for one with just a hint of |
| crumb. Yields 16 brownies. |
| 6 oz. (12 Tbs.) unsalted butter |
| 2/3 cup natural or Dutch-processed cocoa |
| 2-2/3 oz. (2/3 cup) cake flour or 2-1/2 oz. (1/2 cup) all-purpose flour |
| 1/2 cup chopped pecans or walnuts (optional) |
| Heat the oven to 350ºF and grease a 9x9-inch pan. In a 2-qt. saucepan, melt the butter, allowing it |
| to get quite hot. Take the pan from the heat and whisk in the cocoa. Let the mixture cool |
| completely. Whisk the sugar, salt, and vanilla into the cooled cocoa mixture. Add all the eggs at |
| once and whisk again to combine. With a rubber spatula, fold in the flour just until incorporated. |
| Fold in the nuts. Spread the batter in the pan and bake until a toothpick comes out moist and |
| gooey but not wet, 18 to 20 min. Be careful not to overbake the brownies, as they'll toughen. Allow |
| them to cool completely before cutting. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated