I have spent a lot of time and money perfecting the best brownie recipe known to man or woman. Here it is:
Makes 16 squares
8 oz. chopped Callebaut Dark Chocolate (at least 70% cocoa content)
1/2 cup butter (1 stick), room temperature
3 eggs, room temperature
1 tsp highest quality pure vanilla extract (or contents of one bean)
1 1/4 cup organic evaporated cane juice crystals
1 cup organic unbleached all-purpose flour
1/4 cup organic cocoa powder (Camino is a great product)
1/2 tsp baking powder
1/2 sea salt
1 cup coasely chopped nuts, our choice (Walnuts & Pecans are great)
Preheat oven to 350F. Prepare brownie baking tray by buttering sides and bottom. Cut parchment paper with 2 inch overhang on all sides. Butter the parchment as well.
Simmer 1 inch of water with large heat proof bowl on top. Melt chopped chocolate and butter together until incorporated, wisking gently.
Wisk together flour, cocoa powder, baking powder and salt, set aside.
Mix cane juice crystals into chocolate and butter mixture. Add vanilla. Add eggs, by adding one egg at a time. Stir until just incorporated. Do not over mix.
Add in dry ingredients, and stir gently until moist. Do not over mix or brownies will be rubbery. Fold in nuts.
Transfer batter to baking vessel, place on middle rack. Bake for 50-60 minutes, or until knife inserted in the centre comes out clean.
Let cool in tray for 30 minutes, then transfer to a wire rack until room temperature.
Cut into squares, and store in an airtight container for up to 3 days.