Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Directions:
Preheat the oven to 325°F. Line an 8x8 inch pan with tin foil and spray.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. Stir in the vanilla and add the eggs one at a time, stirring vigorously after each one. When the batter looks well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake for 25-30 minutes. Transfer to plate by removing foil and flipping over.
