10 oz bittersweet chocolate
1 1/3 sticks unsalted butter, diced
1/2 c unsweetened cocoa powdered, sifted
4 extra large eggs
1 c super fine or granulated sugar
1 c walnut or pecan pieces
powdered sugar for dusting
8" x 10" pan greased and base lined
Preheat your oven to 350°F.
Break up chocolate and put it into a heat proof bowl with the butter and set it over a saucepan of steaming hot water. Melt gently, and stir frequently. When melted remove from steam and stir in cocoa, then set aside.
Put the eggs in your mixer and beat with whisk. Add sugar and whisk until light, frothy and double in volume. With a metal spoon fold in the chocolate mix, followed by nuts. Transfer mix to the prepared 8" x 10" pan and spread evenly.
Bake at 25-30 minutes or until the top is firm to the touch but the center is still soft.
Cool 10 minute then carefully cut and remove from pan, and dust with powdered sugar.
These are great served warm or at room temperature. The only down side is that you have to eat them within 4 days. They don't do well after that. Under cooking is vital to avoid having a really dry brownie with a flour less recipe like this.