Ingredients10 tablespoons (1 1/4 sticks) unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 tablespoons unsweetened cocoa

powder (natural or Dutch-process) 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 cold large eggs 1/2 cup all-purpose flour 2/3 cup walnut or pecan pieces (optional) Special equipment: An 8-inch square baking pan PreparationPosition a rack in the lower third of the oven and preheat the oven t o 325F. Line the bottom and sides of the 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 and set th e 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 f rom the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vi gorously after each one. When the batter looks thick, shiny, and well blended, a dd the flour and stir until you cannot see it any longer, then beat vigorously f or 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if us ing. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batte r, 20 to 25 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of t art, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasant ly reminiscent of childhood.

BROWNIE RECIPE

8- 1 ounce squares of unsweetened chocolate 1 cup butter 5 eggs 3 cups sugar 1 tablespoon vanilla 1-1/2 cups flour 1 teaspoon salt

2-1/2 cups chopped pecans or walnuts, toasted Preparation: Preheat oven to 375 degrees F. Grease a 9 x 13 pan. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, be at eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mi xture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan . Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary. ** It's not required, but this is when it's very nice to own a stand mixer.

BEST

These flavorful chocolate brownies can be topped with the chocolate frosting. Ingredients: Brownie Ingredients: 1 cup butter, softened 1 cup granulated sugar 4 large eggs 1 tablespoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsweetened cocoa powder 1/2 cup chopped pecans or walnuts . Chocolate Frosting: 4 ounces butter 4 tablespoons unsweetened cocoa powder 1 pound (about 3 1/2 cups) confectioners' sugar 1/2 teaspoon vanilla 5 to 6 tablespoons evaporated milk or half-and-half, heated Preparation: Grease and flour a 9x13x2-inch baking pan. Heat oven to 350. In a mixing bowl, combine butter and sugar; beat until light and fluffy. Add egg s one at a time, beating after each addition. Stir in vanilla. In another bowl, combine flour, baking powder, salt, and cocoa. Add dry mixture to the first mixture, stirring until blended. Fold in nuts. Spread in prepared p an. Bake for 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on rack. Frosting: Melt butter in a saucepan over low heat; stir in cocoa until smooth. Sift confec tioners' sugar; add to the cocoa mixture along with vanilla and enough hot milk or half-and-half to make the mixture soft and spreadable. Spoon evenly over brow nies and spread to cover thoroughly.

ANOTHER RECIPE INGREDIENTS (Nutrition) 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 3 1 1 1 tablespoons butter, softened tablespoons unsweetened cocoa powder tablespoon honey teaspoon vanilla extract cup confectioners' sugar Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, e ggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and bak ing powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoo n honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies whil e they are still warm.