Brownie Points - Goldy Schulz

Brownie Points

From Double Shot by Diane Mott Davidson

12 T (one and a half sticks) unsalted butter
6 oz unsweetened chocolate, broken into small pieces
1 T unsweetened alkalinized cocoa (recommended
brand: Hershey's Premium European-Style)
1 1/4 C cake flour (high altitude: add 2 tablespoons)
3/4 t baking powder
1/4 t salt
4 large eggs
2 1/4 C sugar (high altitude: subtract 2 T)
2 t vanilla extract
1 1/2 C chopped pecans, lightly toasted and cooled

Preheat the oven to 325F.
Butter a 13x9" metal (not glass) baking pan.

Melt the butter with the chocolate in the top of a double
boiler (over boiling water), stirring frequently.
When the chocolate has melted, set the mixture aside to cool.

Sift together the cocoa, flour, baking powder and salt.
Sift again and set aside.

Beat the eggs until they are well combined, then gradually
add the sugar, beating constantly. Add the vanilla and the
cooled chocolate mixture, stirring until well combined.

Sift the dry mixture over the egg mixture, and stir this
mixture only until it is completely combined. Spread the
batter in the prepared pan, and sprinkle the nuts on top.

Bake for 25-30 minutes, or until a toothpick inserted in the
center comes out with only a crumb or two adhering to it.
Remove to a rack and cool completely.

Makes 16 large or 32 small brownies.