Categories: Cookies & Brownies & Bars, Goldy Schultz, October2015

Ingredients

• 12 Tbs (1 1/2 sticks) unsalted butter
• 6 oz unsweetened chocolate, broken into small pieces
• 1 Tbs unsweetened alkalinized cocoa (recommended brand: Hershey's Premium European-Style)
• 1 1/4 cup cake flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 2 1/4 cups sugar
• 2 tsp vanilla extract
• 1 1/2 cups chopped pecans, lightly toasted and cooled

Directions

1. Preheat the oven to 325 degrees. Butter a 9×13″ metal (not glass) baking pan.

2. 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.

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

4. 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.

5. Bake for 25 to 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.

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