Perfect Chocolate Brownies

1¼ cups all-purpose flour
1 tsp. salt
2 Tbsp. unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature*
2 tsp. vanilla extract

1½ cups chopped walnuts

*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.

Preheat oven to 350°.  Butter a 9×13 inch baking dish and set aside.
In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.

Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate,  and butter.  Stir until melted and smooth.  

Remove glass bowl from the double boiler and add granulated and brown sugars.  Whisk until smooth.  As you whisk, the mixture should cool off, eventually coming close to room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated.   Don’t over-mix at this stage.  Gently stir in walnuts.

Sprinkle flour mixture into chocolate mixture and use a rubber spatula to fold and stir flour mixture just until incorporated.  

Pour batter into prepared pan and smooth out evenly.  Bake for 25-30 minutes, rotating the pan halfway through baking time.  Remove from oven when a toothpick comes out of center with a few crumbs still attached.  Cool completely. 

This recipe can be found here.