Giuliana's Brownies

1 1/4c dutch-processed cocoa (Not regular cocoa!*)
1 1/4c flour
3 sticks (12 oz.) unsalted butter
3 c. sugar
1/2 teaspoon salt
6 eggs
2 teaspoons vanilla (I have come to put 1 TBSP over the years)
1 lb (approximately 3 cups) pecan or walnut pieces (optional)

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Preheat oven to 350.
Line with parchment or waxed paper a 9"x13"x2" pan.  Butter the paper.

Sift cocoa and flour together.

Melt butter in a large saucepan on low heat or in glass or ceramic bowl 
in microwave.  Don't let it brown.

Remove from heat and stir in sugar, salt and vanilla.

Add eggs, two at a time, stirring after each addition.

Add wet ingredients to dry and beat on low until just combined.

Add nuts and beat until evenly distributed.

Bake 50 minutes or until a toothpick comes out clean.  When in doubt,
most people prefer underbaked rather than overbaked brownies.


Caveats:
* This recipe relies on Dutch-processed cocoa (also called alkali-
  processed cocoa). It really won't turn out right without it. Some
  brands that make this kind of cocoa are Droste and Valhrona, but
  they aren't the only makers of this type of cocoa.  Most European
  cocoas are processed with alkali even when they don't specify it.
* This recipe makes a heavy, cake-like brownie--not the pasty, fudge ones.
* Make sure that you use the best, freshest ingredients--it makes a
  big difference.