Cocoa Brownies

I've tried many brownie recipes through the years, but this is one I keep coming back to.  Many brownie recipes call for melted chocolate, and those can be very delicious, but sometimes it's nice to mix up a batch of brownies without having to chop and melt chocolate.  And what if you need a pan of brownies, and all you have is cocoa powder, not baking chocolate?  This recipe to the rescue.  I've made this many times over the last 6-7 years.  It's almost as fast as making brownies from a box mix, but the rich, homemade taste is worth the extra few minutes to measure out a few more ingredients.  And since it is all stirred up in one bowl by hand, there aren't many dishes to do either.  Two thumbs up for a rich chocolate dessert with minimal prep time and few dishes!

Cocoa Brownies
Note: I love these both with and without nuts.  If using nuts, I prefer to put them on top of the brownie batter after it's spread in the pan rather than stirring them into the batter.  This allows them to toast in the oven while the brownies are baking and makes the nuts even more flavorful.  Also, watch the bake time carefully on these.  The original recipe calls for 20-25 minutes, but I find that mine are never done at that point.  If your oven runs hotter, start checking earlier than I have indicated.
Ingredients:
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)  

Directions:
1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.  Either spray an 8x8 pan or line it with parchment paper or foil. 

2. Combine the butter, sugar, cocoa and salt in a medium microwave-safe bowl.  Microwave in one minute intervals, stirring in between, until the butter is melted and mixture is combined.  Allow to cool until the mixture is warm to the touch (not hot). 

3. Stir in the vanilla.  Add the eggs and stir well.  When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.  Spread the batter evenly in the pan.  Top with the nuts, if desired.

4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 25-35 minutes.  Let cool completely on a wire rack.

Source: adapted slightly from a recipe by Alice Medrich, as found on epicurious.com and melskitchencafe.com