Cook's Illustrated Classic Brownies

Since Emmeline has been born, I've had some extra calories to spare, so I've been looking for a favorite brownie recipe. I think I've found one, but I ruined a whole batch trying to use egg replacer so Asher could eat them. Sigh, eggs are necessary.

Chocolately with just the right consistency and that delicious crunchy, chewy edge of the pan. I'm not quite sure if this is my THE brownie recipe. I'm afraid more recipes will have to be attempted to know for sure.

Classic Brownies
Cook's Illustrated

1 c (4 oz) pecans or walnuts, chopped I didn't use these
1 1/4 c (5 oz) cake flour
1/2 t salt
3/4 t baking powder
6 oz unsweetened chocolate, chopped fine
12 T (1 1/2 sticks) unsalted butter, cut into 6 1-inch pieces
2 1/4 c (15 3/4 oz) sugar
4 large eggs
1 T vanilla extract

Preheat oven to 325. Line 9x13 pan with tin foil (make sure there's extra over the lip of the pan) and spray with nonstick cooking spray.

Toast nuts if using.

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. When chocolate mixtureis completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle nuts evenly over better and bake until toothpick comes out with a few moist crumbs attached, 30-35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil.

Keeps in airtight container at room temperature for 3 days, but I've never had them around for 3 days to know if this is true.