Chocolate Brownies

Here's the deal. Brownies have already been invented and perfected. It's done. Box mixes, containing the new and improved whatever the heck don't save time, while complicated recipes by a leading pâtissier might yield excellent deserts, but we want brownies. ( hold the pistachios and varaq )

• Preheat the oven to 325° Line a 13" x 9" baking pan with foil or parchment ( allow to hang over the edge ) and spray. Optional: Toast 1 cup of chopped walnuts or pecans.
• Whisk together 1¼ cup cake flour (not A.P.), ½ teaspoon of salt, ¾ teaspoons baking powder. set aside.
• Melt 1½ sticks unsalted butter and 6 oz of unsweetened chocolate in a stainless bowl over simmering water. When smooth, remove to counter and whisk in 2½ cups sugar, then 4 eggs, one at a time. Add 1 tablespoon vanilla extract then use spatula to fold in flour mixture. ( do it in thirds so you don't clump)
• Pan it, sprinkle on nuts if using, bake 30 to 35 minutes. Cool on rack.

Notes: When melting chocolate, don't let steam or moisture hit it, it might seize. Yes, all purpose flour will work, but cake flour is what you want. If you're using an uncalibrated oven, go with the middle shelf and keep a close eye on the time.