You can use this recipe to make traditional brownie squares in an 8-inch square pan or make a brownie "cake" by baking it in a 9-inch round cake pan, preferably a springform. It is delicious served with sweet cream or vanilla ice cream.
Olivia's Brownies
Adapted from a recipe by Lila Jenkins Cruikshank in the Atlanta Junior League's Cooknotes
2 ounces unsweetened chocolate
113g (1 stick) unsalted butter
200g sugar
68g all-purpose flour
2 large eggs at room temperature
½ teaspoon salt
1 teaspoon vanilla extract
½ cup pecans or walnuts, chopped (optional) - I use pecans.
Softened butter and cocoa powder for the baking pan
Preheat the oven to 350°F.
Prepare your baking pan by coating it with softened butter and then coating it with cocoa powder. Alternatively you can line to pan with parchment paper. In a square pan you can make a sling; in a springform pan, just line the bottom. If you use parchment, do not use butter or cocoa powder.
Melt the chocolate in a pan over simmering water, being careful not to let the bottom of the pan touch the water. Alternatively, use a microwave, but check at 30-second intervals, stirring with a silicone spatula, so you know as soon as the chocolate is melted and to make sure the chocolate doesn't burn. If you have a high-powered microwave, you might want to reduce the power. If you do it in the microwave, use a bowl big enough to hold all the ingredients. If you do it in a pan over water, put the warm melted chocolate into a bowl.
Add the 8 pieces of softened butter to the warm melted chocolate, and stir until the butter melts and is incorporated into the chocolate. The heat from the melted chocolate should be enough to melt the butter.
With a wooden spoon mix the eggs into the mixture, then add the rest of the ingredients. Pour the batter into the prepared baking pan, and bake for 30 minutes.
Cool on a rack for 20 minutes before cutting into squares or to a platter like a cake.
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