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