Ingredients
2 sticks (1/2 pound) unsalted butter
8 ounces fine-quality bittersweet/semisweet chocolate
3/4 cup turbinado/raw sugar
1 cup lt brown sugar
1/4 cup dk brown sugar
1 teaspoon pure vanilla extract
4 large eggs
1 teaspoon safflower oil
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
3/4 cup of crushed/chopped nuts (optional)
Preparation
Preheat oven to 350°F with rack in middle. Butter a 12x9 inch baking pan and then coat with a pinch of unsweetened cocoa powder.
Pre-mix the flour, cocoa powder and salt in a bowl.
Melt the butter and chocolate in a double boiler over low heat, stirring, until smooth.
Cool to lukewarm and pour into a large bowl.
Whisk in sugar and vanilla.
Whisk in eggs 1 at a time then safflower oil until mixture is glossy and smooth.
Whisk flour, cocoa powder, and salt into chocolate mixture until combined.
If desired, add nuts and blend in gently until incorporated thoroughly.
Spread in pan and bake 35 minutes or until a pick inserted in center comes out with crumbs. Cool completely.
