INGREDIENTS
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Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
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10 tablespoons (140 grams) unsalted butter
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1 1/4 cups (250 grams) sugar
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3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process)
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1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
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1/2 teaspoon pure vanilla extract
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2 large eggs, cold
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1/2 cup (65 grams) all-purpose flour
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2/3 cup (75 grams) walnut or pecan pieces (optional)