Best Cocoa Brownies

Hubby left to US today morning, and the taxi came exactly a hour and fifteen minutes earlier, it was such a panick, we woke up when he rang the door bell. I saw hubby rushing to the door to see if it was the taxi and saw him flying back inside well let me put like this I have never seen anyone getting dressed so fast.

There was no chit chat no tea just rushing to the bathroom etc............ I in the mean time rushed to the kitchen as the two pack of pralines was still in the fridge kept there as it was such hot weather ( he is also visitting sis and family) I stuffed them in his luggage, closed it and dragged the luggage to the corridor so he just have to take them.
Shyama was awake but she always stays in her bed and hubby goes to her room to say bye ( as it is early morning) but this time I told her come out of the bed other wise he will loose more time.
All in all it was a event full early morning.

Now to the recipe. I saw this Brownie recipe the day when Patricia posted in her beautiful delicous blog Technicolor. She post so much baking goodies that I hope I could do that.

It just showed up in my reader and I clicked to her page and the moment i read how delicous these were I had to make them ( this happend more then 2 weeks ago). I straight went to the kitchen and made them. It was the time when S was having her exams, so she was prteey pleased when she saw these yummy gooey looking Brownies when she had her break.
I have to agree withPatricia these are the best brownies i have ate and made. This is for sure a keeper.

10 tablespoons (140g/1 ¼ sticks) unsalted butter
1 ¼ (250g) cups sugar - I used vanilla sugar¾ cup + 2 tablespoons (I used lesser amount of sugar other wise it is a bit too sweet for my family)
(80g) unsweetened cocoa powder (natural or Dutch-process)
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 cold large eggs
½ cup (70g) all-purpose flour
2/3 cup (74g) walnut or pecan pieces (optional) i used them.

Position a rack in the lower third of the oven and preheat the oven to 160°C/325°F. Line the bottom and sides of a 20cm (8in) square baking pan with foil, leaving an overhang on two opposite sides. Butter the foil.


In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.