Bittersweet Cocoa Brownies

Brownies made with cocoa powder are softer in the inside than those made with bar chocolate.

2 1/4 ounces (3/4 cup) unsweetened cocoa powder
1 1/3 cups granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon table salt
5 ounces (10 tablespoons) hot melted unsalted butter
2 cold large eggs
1 1/2 ounces (1/3 cup) all purpose flour
1 cup broken walnut or pecan pieces (optional)

Heat the oven to 325 F. Line a 8 X 8 inch baking pan (preferably metal) with foil across the bottom and up two opposite side of the pan.

1. In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk.

2. Add the eggs, one at a time, beating until the batter is thick and lightened in colour, 1 to 2 minutes.

3. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using.

4. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it 20 to 30 minutes.

5. Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).
Just took them out of the oven. Hopefully, this recipe is good.