A TASTE OF C-CAP: Jocko’s Classic Brownies

• 1 c. pecans or walnuts, chopped medium (optional)
  
• 1 1/4 c. cake flour
  
• 1/2 tsp. salt
  
• 3/4 tsp. baking powder
  
• 6 oz. unsweetened chocolate, chopped fine
  
• 12 Tbs. (1 1/2 sticks) unsalted butter,
  cut into six 1-inch pieces
  
• 2 1/4 c. sugar
  
• 4 large eggs
  
• 1 Tbs. vanilla extract

Note: If available, measure nuts, flour and sugar using
a dry-weight scale: 4 oz. pecans or walnuts; 5 oz.
cake flour; 15 3/4 oz. sugar

1. Adjust oven rack to middle position; heat oven to 325°. Line a 13-by-9-inch baking pan with foil: Cut 18-inch length of foil and fold lengthwise to 8-inch width. Fit foil into length of pan, pushing into corners and up sides; allow excess to overhang pan. Cut 14-inch length of foil and, if using extra-wide foil, fold lengthwise to 12-inch width. Fit into width of baking pan, perpendicular to first sheet. Spray foil with nonstick cooking spray.
   
2. Spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
   
3. In medium bowl, add flour, salt and baking powder. Whisk to combine; set aside.
   
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally until smooth. (Alternatively in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds; then stir and heat for 30 seconds more. Stir again and, if necessary, repeat in 15-second increments; do not let chocolate burn.)
   
5. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture one-third at a time, folding with rubber spatula until batter is completely combined and smooth.
   
6. Transfer batter to prepared pan. Use spatula to spread batter into pan corners and smooth surface. Sprinkle toasted nuts evenly over batter. (Nuts will stay crunchy on top. They steam and become grainy when folded into batter.)
   
7. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, about 30 to 35 minutes. [If underbaked (toothpick has batter clinging to it), brownies will be dense and gummy; if overbaked (toothpick comes out completely clean), brownies will be dry and cake-like.]
   
8. Cool on wire rack to room temperature, about 2 hours. Remove brownies from pan by lifting foil overhang. Cut into 2-inch squares and serve. Store leftovers in airtight container at room temperature up to 3 days. Makes 24 brownies.