[Jen24]

This recipe is from the book "The Perfect Recipe" by Pam Anderson and is called: "Fudgy, Chewy, Cakey Brownies." They are THE BEST!

2/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
Vegetable cooking spray (I used butter instead, but it doesn't matter)
2 oz. unsweetened baking chocolate
4 oz. semisweet baking chocolate
10 Tbsp. (1 stick plus 2 Tbsp.) unsalted butter (no substitutions)
1 1/4 c. sugar
2 tsp. vanilla extract
3 large eggs
3/4 c. toasted walnuts, pecans, macadamia nuts or peanuts (optional--I did not try this one with nuts yet, but I'm sure it'd be great!)

1. Adjust oven rack to lower-middle position and preheat to 325 degrees.

2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-in. (square) baking pan with the cooking spray. Fit a 16x8 in. sheet of foil in pan and up 2 sides, so you can use foil overhang as a handle to pull cooked brownies from pan. Spray sheet of foil with cooking spray.

3. Melt chocolates and butter in a medium bowl over a pan of simmering water (I melted them in the microwave and it didn't seem to matter). Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients; whisk until just incorporateds. Stir in nuts, if desired.

4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted into center comes out with wet crumbs, 35 to 45 minutes. (I baked these 36 minutes in my oven.)

5. Cool brownies in pan on wire rack for 5 minutes. Use foil handles to pull brownies from pan. Completely cool brownies on rack, at least 3 hrs. Cut into squares and serve. If not serving immediately, do not cut brownies. (Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to 5 days).

These are awesome & smell so good! They're yummy & rich, and one at a time is plenty, I have found. Enjoy!