This recipe is one part of a master brownie recipe Alice Medrich designed to use whatever chocolate you have in the house -- but the best version happens to be the one that only requires cocoa powder. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8INGREDIENT LIST (16 large or 25 smaller brownies):10 tablespoons (1 1/4 sticks, 140 grams) unsalted butter1 1/4 cups (250 grams) sugar3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder (natural or Dutch-process)1/4 teaspoon salt1/2 teaspoon pure vanilla extract2 cold large eggs1/2 cup (65 grams) all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it's heaped above the rim, then leveling it with a straight-edged knife or spatula -- it should weigh nearly 2.5 ounces)2/3 cup (65 grams) walnut or pecan pieces (optional)FULL RECIPE HERE ►► https://f52.co/2F8iGtGCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
