Rich Cocoa Brownies


6 oz. (12 Tbs.) unsalted butter
2/3 cup natural or Dutch-processed cocoa
1-1/4 cups sugar
1/4 tsp. salt
1 tsp. vanilla extract
3 eggs
2-2/3 oz. (2/3 cup) cake flour or 2-1/2 oz. (1/2 cup) all-purpose flour
1/2 cup chopped pecans or walnuts (optional)


Heat the oven to 350ºF and grease a 9x9-inch pan. In a 2-qt. saucepan, melt the butter, allowing it to get quite hot. Take the pan from the heat and whisk in the cocoa. Let the mixture cool completely. Whisk the sugar, salt, and vanilla into the cooled cocoa mixture. Add all the eggs at once and whisk again to combine. With a rubber spatula, fold in the flour just until incorporated. Fold in the nuts. Spread the batter in the pan and bake until a toothpick comes out moist and gooey but not wet, 18 to 20 min. Be careful not to overbake the brownies, as they'll toughen. Allow them to cool completely before cutting.