Classic Brownies

Name: Classic Brownies
Ingredients: Adapted from Cook’s Illustrated; Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownie; 1 cup (4 ounces) pecans or walnuts, chopped medium (optional); 1 1/4 cups (5 ounces) cake flour; 1/2 teaspoon salt; 3/4 teaspoon baking powder; 6 ounces unsweetened chocolate, chopped fine; 12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces; 2 1/4 cups (15 3/4 ounces) sugar; 4 large eggs; 1 tablespoon vanilla extract

Classic Brownies was pinched from <a href="http://smittenkitchen.com/blog/2006/10/and-then-i-went-shoe-shopping/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Adapted from Cook’s Illustrated

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Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownie

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1 cup (4 ounces) pecans or walnuts, chopped medium (optional)

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1 1/4 cups (5 ounces) cake flour

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1/2 teaspoon salt

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3/4 teaspoon baking powder

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6 ounces unsweetened chocolate, chopped fine

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12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces

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2 1/4 cups (15 3/4 ounces) sugar

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4 large eggs

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1 tablespoon vanilla extract

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