Fudgy and gooey with a crusty exterior…These might be the best brownies I have ever made. Serve a big square topped with a scoop of ice cream and drizzle with my Sea Salt Caramel Sauce or cut small brownie bites, pile them in a martini glass and top with whipped cream

for a “Brownie Martini”!

• 2 sticks plus 2 tablespoons unsalted butter
• 8 ounces dark chocolate, chopped
• 3/4 cup cocoa powder, sifted
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups granulated sugar
• 1 cup your favorite chopped nuts
• 4 large eggs

Preheat the oven to 350°F. Melt the butter and the chocolate together in a double boiler or in the microwave at 50% power in 30-second increments, stirring often. Mix until smooth.

In a separate bowl, mix together the cocoa powder, flour, baking powder, sugar and nuts. Add the dry ingredients to the chocolate/butter mixture and combine well. Beat the eggs in a separate bowl, then add them to the batter and mix in until you have a silky consistency.

Lightly spray a 9x13 baking pan with non-stick cooking spray. Pour the batter into pan and back the brownies for 25 minutes or until crusty around the edges but still soft in the middle. Allow the brownies to cool in the pan, then cut into squares.

Makes 8 large Brownies