Best Cocoa Brownies

Adapted from SmittenKitchen.com
Makes 16 larger or 25 smaller brownies

• 10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
• 1 1/4 cups (9 7/8 ounces, 280 grams) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
• 1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, cold
• 1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
• 2/3 cup walnut or pecan pieces (optional)

Instructions

1. Position a rack in the lower third of the oven and preheat the oven to 325°F.
2. Butter (or non-stick cooking spray) bottom and sides of an 8×8-inch square baking pan
3. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 30 seconds. Stir the mixture and if butter isn't completely melted, keep microwaving in additional 10 second increments until it is. Stir the mixture well, and once combined, microwave a bit more until the entire mixture is hot enough you'd want to remove your finger fairly quickly after dipping it in to test.
4. Set mixture aside until warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
5. 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, then 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.
6. Bake until a toothpick plunged into the center emerges slightly moist (not running or dripping) with batter, 30 minutes or so (but check it at 25). Let cool completely on a rack. You may need to refrigerate to get clean cuts.

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