BEST BROWNIES EVER

141 grams unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams ) cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams ) flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat oven to 325°C
Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl
Set the bowl in a wide skillet of barely simmering water
Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
[Note, this step works just fine in the microwave]

Stir in the vanilla with a wooden spoon
Add the eggs one at a time, stirring vigorously after each one
When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer
Beat vigorously for 40 strokes with the wooden spoon or a rubber spatula
Stir in the nuts, if using
Spread evenly in the lined pan

Bake 20 to 25 minutes, until a toothpick plunged into the center emerges slightly moist
Let cool completely on a rack
(I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Best Brownies Ever