This has been my favorite brownie recipe so far. It's REALLY chocolate-y and worth the extra chocolate! Great served with icecream (natch) and some fresh fruit.
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup butter cut into cubes
6 oz bittersweet chocolate chopped
1 1/2 cups sugar
1 tbs vanilla
4 eggs 1 cup chopped, toasted pecans (optional)
preheat oven 350 f
line 13x9 inch metal baking pan with foil, let excess to overhang. Lightly grease foil.
combine flour, cocoa and salt in a small bowl and set aside.
Melt butter and chocolate in a deep saucepan over low heat, stirring untill smooth. Let cool slightly. Whisk in eggs one at a time untill well blended. Stir in pecans (if using). Pour into prepared pan, spreading batter to corners.
Bake for 22 to 25 minutes or untill test knife comes out with just a few crumbs attached. Do not over bake (as I have a tendancy to) Let cool in pan on wire rack.
Serve immediately or wrap in foil and store at room temp for a few days.
To freeze, wrap in saran then foil, can freeze up to 2 months.
picture to follow....