====== Classic Brownies ======
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  * 1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
  * 1 1/4 cups (5 ounces) cake flour
  * 1/2 teaspoon salt
  * 3/4 teaspoon baking powder
  * 6 ounces **unsweetened** chocolate, chopped fine
  * 12 tablespoons (1 1/2 sticks) **unsalted** butter, cut into six 1-inch pieces
  * 2 1/4 cups (15 3/4 ounces) sugar
  * 4 large eggs
  * 1 tablespoon vanilla extract

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  - Adjust oven rack to middle position; heat oven to 325 degrees. 
  - Cut 18-inch length foil and fold lengthwise to 8-inch width. 
    * Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. 
    * Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
  - If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
  - Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
  - Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. 
    * (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) 
  - When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. 
  - Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. 
  - Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
  - Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. 
    * Sprinkle toasted nuts (if using) evenly over batter 
  - Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 32 to 36 minutes. 
    * Be sure to test for doneness before removing the brownies from the oven: 
        * If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. 
        * If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
  - Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. 

Cut brownies into 2-inch squares **using plastic knife** and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.) 


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Cooking Log
  * 3/30/18 - jvv - 35min (bake 1-2 min longer?)


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  Serves: X      Total cook time: X
Source: https://smittenkitchen.com/2006/10/and-then-i-went-shoe-shopping/



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{{tag>food dessert brownies }}