Name: Easy fudgy brownies (16 servings)
Ingredients: 10 tablespoons of unsalted butter; 1 ¼ cups of granulated sugar; ¾ cup plus 2 tablespoons of unsweetened cocoa powder, natural or Dutch-process; ¼ rounded teaspoon of kosher salt (use slightly less if using fine sea or table salt); 1 teaspoon of vanilla extract; 2 large cold eggs; ½ cup of all-purpose flour; ⅔ cup of chopped walnuts or pecans, optional

Ingredients

Units Scale

10 tablespoons of unsalted butter
1 1/4 cups of granulated sugar
3/4 cup plus 2 tablespoons of unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon of kosher salt (use slightly less if using fine sea or table salt)
1 teaspoon of vanilla extract
2 large cold eggs
1/2 cup of all-purpose flour
2/3 cup of chopped walnuts or pecans, optional

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Instructions

Preheat your oven to 325 degrees F with an oven rack in its center. Using aluminum foil or parchment paper, line the bottom and edges of an 8-inch × 8-inch square baking pan. Leave an overhang on opposite sides of the pan to help remove the brownies from the pan after they’re done baking.
Pour water into a medium saucepan, about 2 inches deep in the pan to make a double-boiler. Bring the water to a gentle simmer.
In a medium-sized heat-safe bowl, mix the butter, cocoa powder, sugar, and salt. Place the bowl over a pot of boiling water. Take a bit of the water out of the saucepan if you find that the bowl’s bottom is reaching the water.
Toss the mixture from time to time until the butter melts completely, and gets to a comfortable temperature. Don’t worry if the butter appears gritty at first; as soon as the eggs and flour are introduced into the mix, it will smoothen out.
Take the bowl out of the saucepan and set it aside for 5 minutes, or until warm but not hot.
Mix in the vanilla extract.
Add the eggs one at a time, making sure to stir the mixture vigorously after each addition.
Add the flour when the batter appears thick and well combined. Mix in the flour with a spoon until the mixture is really thick and pulls off the sides of the mixing basin. You should beat the mixture with a spatula or wooden spoon for 40 to 50 strokes.
If using, stir in the nuts at this point.
In the prepared pan, spread the batter evenly.
Bake the brownies for 20 to 30 minutes, or until the edges are dry and the middle is slightly underbaked. You can test if the brownies are done by pushing a toothpick into its center. You should know that the brownies are finished baking if they come out with some attached moist crumbs.
Allow the brownies to cool completely before you take them out of the pan – this step is crucial if the brownies are to solidify properly. Afterwards, cut the cake into 16 square brownie pieces.

Notes

Glass and ceramic baking pans work, however bear in mind that the bake time may be affected if you decide to use this cookware. Check for doneness 5 minutes before you serve the brownies and every 5 minutes thereafter.
Microwave cooking: This recipe can also be made in a microwave. In a microwave-safe bowl, combine the butter, sugar, cocoa powder, and salt, and microwave the brownie mixture in 20-second increments until the butter is melted into the sugar. Make sure to whisk the mixture after each microwave cycle.
Instead of a double-boiler, use a saucepan: The double-boiler protects the batter from burning, but you can instead use a medium saucepan to incorporate the butter, cocoa powder, sugar and salt. Place the pot over a low heat setting. Stir until the butter has melted into the sugar.