Cakelike Brownies

• 1/2 cup (115 g) unsalted butter, cut into pieces
• 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
• 1/4 cup (25 g) unsweetened Dutch-process cocoa powder
• 1 cup (200 g) sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (140 g) flour
• 1/8 teaspoon salt
• 1 cup (100 g) pecans or walnuts, toasted (see page 13) and coarsely chopped (optional)

1. Preheat the oven to 350F (175C).
2. Line an 8-inch (20-cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up two sides.
3. Cross another sheet of foil over it, making a large cross with edges that overhang the other two sides.
4. Grease the bottom and sides of the foil with butter or nonstick spray.
5. Melt the butter in a medium saucepan.
6. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted.
7. Remove from the heat and whisk in the cocoa powder until smooth.
8. Mix in the sugar, then whisk in the eggs one at a time, then the vanilla.
9. Stir in the flour, salt, and nuts, if using.
10. Scrape the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes.
11. The brownies are done when the center feels just slightly firm.
12. Remove from the oven and cool completely.
13. Serve topped with ice cream and sauce.
14. To make ChocolateDulce de Leche Brownies, use 1 cup (250 ml) Dulce de Leche (page 171) or Cajeta (page 173).
15. Spread half of the brownie batter in the pan.
16. Take 1/3 cup (80 ml) of the Dulce de Leche and drop 5 spoonfuls of it, evenly spaced, over the brownie batter.
17. Cover with the remaining brownie batter, then drop tablespoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter.
18. Drag a knife through the batter three or four times to swirl the Dulce de Leche slightly.
19. Be careful not to overswirl it or the brownies wont bake properly.
20. Bake for 45 to 50 minutes, or until the brownies feel slightly firm in the center.
21. To make Peppermint Brownies, crumble 1 1/2 cups (350 g) of crumbled Peppermint Patties (page 206) or store-bought thin mint pieces into the batter, and substitute 3/4 teaspoon mint extract for the vanilla extract.
22. Wrap the pan of brownies with foil and store at room temperature.
23. These brownies are actually better the second day and will keep well for up to 3 days.

unsalted butter, bittersweet, cocoa powder, sugar, eggs, vanilla, flour, salt, pecans

Taken from www.epicurious.com/recipes/food/views/cakelike-brownies-380007 (may not work)