Perfect Brownies

 These really are perfect brownies - rich, fudgy, and incredibly versatile with all those mix-in options. The key is using good chocolate and not over baking them; you want that toothpick to come out with just wet crumbs for the ultimate fudgy texture. Whether you go classic with toasted pecans or fun with M&M's, these brownies deliver every single time.

 

 

Ingredients: 2/3 cup all-purpose flour ½ t baking powder ½ t salt 4 oz bittersweet or semisweet chocolate 10 T Unsalted butter (1 stick and 2 T) 1 ¼ cups sugar 2 t vanilla extract 3 large eggs  SUGGESTED INGREDIENTS  ¾ Cup toasted pecans ¾ cup chocolate M&M’s ¾ cup mix of peanuts and white chocolate chips ¾ cup butterscotch morsels   Directions: Preheat oven to 325 and set rack in lower-middle level. Spray an 8-inch square pan  with non-stick cooking spray. Fit a larger sheet of aluminum foil in the baking dish and  turn over on the edges of dish, so you can use the foil overhang to remove the cooked  brownies out of the pan. Whisk together the flour, salt and baking powder in a small bowl and set aside. Melt the chocolate and butter in a double boiler over a pan of simmering water  (or in a medium bowl). Remove from the heat and whisk in the sugar  and vanilla. Whisk in the eggs one at a time fully incorporating each one before adding the next. Continue to whisk until mixture is smooth and glossy.  Add the dry ingredients and whisk just until incorporated. Stir in nuts if using or other suggestions listed. Pour batter into prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out with wet crumbs, 35 to 45 minutes. Do not over bake the brownies.