Ingredients
-
nonstick vegetable oil cooking spray
-
10 tablespoons unsalted butter, cut into 1-inch pieces
-
1 1/4 cups sugar
-
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
-
2 teaspoons water
-
1 teaspoon vanilla extract
-
1/4 teaspoon salt (generous)
-
2 large eggs, chilled
-
1/3 cup plus 1 tablespoon unbleached all-purpose flour
-
1 cup walnut pieces
Instructions
- Position rack in bottom third of oven; preheat to 325°F Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
- Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.
- Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt.
- Stir to blend. Let cool 5 minutes (mixture will still be hot).
- Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
- When mixture looks thick and shiny, add flour and stir until blended.
- Beat vigorously 60 strokes.
- Stir in nuts. Transfer batter to prepared pan.
- Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.
- Cool in pan on rack. Using foil overhang, lift brownies from pan.
- Cut into 4 strips. Cut each strip crosswise into 4 brownies.