B-B-Brownies

• 1/2 cup (1 stick) butter or margarine, melted
• 1/3 cup HERSHEY'S Special Dark Cocoa Powder
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 oz of good quality dark chocolate, roughly chopped

1. 1. Line the bottom and sides of an 8-inch square aluminum baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Grease only bottom of lining.
2. 2. In medium saucepan, melt butter over low heat, stirring constantly with wooden spoon. Slowly add cocoa and sugar, then stir just until melted. Remove from heat and let cool until warm.
3. 3. Add vanilla, stir, then beat in eggs one at a time. Add the flour and salt, then stir just until mixed (about 40 strokes). Stir in nuts, if desired.
4. 4. Spread batter evenly into prepared pan. Refrigerate overnight.
5. 5. Preheat oven to 325u0b0F (350u0b0F). Bake in center of preheated oven for 25 to 30 minutes*.
6. 6. Cool completely in pan on wire rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
7. * Until a toothpick inserted into the center comes out just slightly moist with batter or until brownies begin to pull away from sides of pan.

butter, s special dark cocoa, sugar, vanilla, cold large, flour, salt, baking powder, dark chocolate

Taken from www.epicurious.com/recipes/member/views/b-b-brownies-50190617 (may not work)