Rich Fudge Brownies (Print Version)

# Ingredients:

01 - 10 tablespoons (145g) unsalted butter.
02 - 1 ¼ cups (250g) granulated sugar.
03 - 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled.
04 - 1 teaspoon vanilla extract.
05 - 1/4 teaspoon fine sea salt.
06 - 2 large cold eggs.
07 - 1/2 cup (65g) all-purpose flour, spooned and leveled.
08 - 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional.

# Instructions:

01 - Position oven rack in middle and preheat to 325°F (162°C). Line 8-inch square pan with parchment paper, leaving overhang.
02 - In medium saucepan, melt butter over medium-low heat until liquefied. Remove from heat before browning.
03 - While butter is hot, stir in sugar, cocoa powder, vanilla, and salt until smooth. Mixture may be gritty.
04 - Let mixture cool until warm to touch, about 5-10 minutes.
05 - Add cold eggs one at a time, stirring vigorously after each until batter is thick and well blended.
06 - Gradually add flour, beating with wooden spoon for 40-50 strokes until batter pulls away from sides.
07 - Fold in nuts or chocolate chips if using.
08 - Spread thick batter in prepared pan. Bake 20-30 minutes until edges are dry but center slightly underbaked.
09 - Cool completely in pan. Chill 1-2 hours for clean slices. Cut into 16 squares.

# Notes:

01 - Store in airtight container 2-3 days at room temperature or 2 weeks refrigerated.
02 - Use metal 8-inch pan; ceramic/glass affects baking time.
03 - Can double recipe for 9x13-inch pan.
04 - Try Dutch-process cocoa for Oreo-like taste.

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