10 tbsp. (1 1/4 sticks) butter
1 1/4 cups sugar
3/4 cup plus 2 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1/2 cup all-purpose flour (level)
2 large eggs, slightly beaten
1 tsp. vanilla
2/3 cup chopped pecans, walnuts or sunflower seeds

Preheat oven to 325°F. Grease and flour an 8-inch square brownie pan.

In a Pyrex bowl, combine butter and sugar; beat together for 30 seconds. Stir in cocoa and salt. Melt butter mixture in microwave, then set aside for 5 minutes to cool. When mixture has cooled to lukewarm, stir in flour, eggs and vanilla. Stir in chopped nuts.

Beat 30 seconds. Transfer to prepared pan and bake for about 25 minutes, or until a wooden pick inserted in center is coated lightly with moist crumbs but top appears set.

Brush top with melted butter or spread top with a layer of tempered chocolate and sprinkle with chopped nuts. Or serve plain with ice cream while still warm.

Submitted by: Belle