Best Cocoa Brownies

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From alice medrich's bittersweet

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Steps

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Position a rack in the lower third of the oven and preheat the oven to 325f line the bottom and sides of an 88-inch square baking pan with parchment paper or foil , leaving an overhang on two opposite sides.

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Spray the pan and lining with cooking spray.

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Combine the butter , sugar , cocoa , and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water.

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Stir occasionally until the butter is melted and the mixture is smooth , though it will appear somewhat gritty.

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Remove the bowl from the skillet and set aside briefly until the mixture is only warm , not at all hot.

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Stir in the vanilla with a wooden spoon.

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Add the eggs one at a time , stirring well after each one.

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When the batter looks thick , shiny , and well-blended , add the flour and stir until all the streaks of flour disappear , then beat vigorously for 40 more strokes with the wooden spoon or a rubber spatula.

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Stir in the nuts , if using.

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Spread evenly in the prepared pan.

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Bake until a .

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Ingredients

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unsalted butter, sugar, unsweetened cocoa powder, salt, pure vanilla extract, eggs, all-purpose flour, walnuts