Erin Clark's Best Brownies EVAH

best brownies EVAH. * 1 ¼ sticks (½ cup plus two tablespoons) butter
* 4 large eggs, beaten
* 1 ¾ cups light brown sugar
* 1 teaspoon real vanilla extract
* a good pinch of salt
* ¾ cups unsweetened cocoa
* 1 cup minus 1 tablespoon all-purpose flour
* 3 ½ oz. walnut or pecan pieces, chopped white or bittersweet chocolate, or a combination (OPTIONAL)
* one square, 9-inch cake pan, 2 inches deep, completely lined with foil.



Gently melt the butter in a saucepan and let cool while preparing the rest of the mixture.

Using a wooden spoon (or a fork ;) ), beat the eggs very gently with the sugar until just blended and free of lumps. Stir in the cooled butter and the vanilla. Sift the salt, cocoa, and flour together into the bowl and gently stir in -- do not beat or overmix, or the brownies will become cake-like.

When combined, fold in the nuts or chocolate (if using). Pour into the prepared pan and smooth the surface.

Bake in a preheated oven at 325ºF for about 35 to 40 minutes or until a skewer inserted midway between the center and the side of the pan comes out clean. The center should be just firm -- do not overcook or the brownies will be dry.

Put the pan on a damp cloth to cool completely.

Lift the brownies out of the pan still in the foil, remove the foil, and cut into 16 squares.

Store in an airtight container and eat within 1 week or freeze for up to one month