Classic Brownies

1 C. (4 oz.) pecans or walnuts, chopped (optional)
1-1/4 C. cake flour
1/2 t. salt
3/4 t. baking powder
6 oz. unsweetened chocolate, chopped fine
12 T. (1-1/2 sticks) unsalted butter, cut into 6 pieces
2-1/4 C. sugar
4 large eggs
1 T. vanilla

Cut an 18" length of foil, and fold lengthwise into an 8" width. Fit into length of a 13x9" baking dish, pushing into corners & up sides of pan, allow excess to overhang. Cut a 14" length of foil, and fold lengthwise (if necessary) into a 12" width; fit into width of baking pan. Spray foil-lined pan with nonstick spray.

Toast nuts (if using) in 325° oven until fragrant, 5-8 minutes; set aside to cool.

Whisk dry ingredients to combine; set aside.

Melt chocolate & butter in a large heatproof bowl set over almost-simmering water, stirring occasionally, until smooth (or microwave in 15-second intervals, stirring in-between- do not overheat). When completely smooth, remove from heat & gradually whisk in sugar. Add eggs, one at a time, whisking after each addition. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is smooth.

Transfer batter to prepared pan, spread into corners & smooth surface. Sprinkle toasted nuts over batter. Bake at 325° for 30-35 minutes, or until pick comes out with a few moist crumbs. Cool in pan on wire rack to room temperature, then remove from pan by lifting foil overhang. Cut into 2" squares. Store in airtight container at room temperature.

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