Source: Genius/Food52
Ingredients
140 g (10 T, 1 1/4 sticks) unsalted butter
250 g (1 1/4 C) sugar
80 g (3/4 C + 2 Tbs) unsweetened cocoa powder (Dutch process ok)
1/4 tsp salt
1/2 tsp vanilla
2 eggs (straight from the fridge ok)
65 g (1/2 C) AP flour
65 g (2/3 C) pecan or walnut pieces (optional
Directions
- Position rack in lower third of oven. Preheat oven to 325 F. Line an 8X8” baking pan with a parchment or foil sling.
- Melt in double boiler: Combine butter, sugar, cocoa, salt in a medium heatproof bowl. Heat water to barely simmering in a skillet, add bowl and stir. Melt until butter is melted and mixture is hot enough to remove finger quickly when testing (a weird metric but okay). May look gritty but it’s fine. Remove and set aside to cool until warm.
- Stir in vanilla. Add eggs one at a time, stirring well to combine each time. When batter looks thick, shiny, and well blended, stir in flour until no streaks remain, then give 40 good strokes. Stir in nuts or chips if using. Spread evenly into lined pan.
- Bake until toothpick tester emerges slightly moist with batter, 20-25 mins. Cool completely on a rack. Lift using sling and cut to serve.
Notes
