A dense, moist, devil's food flavored brownie perfect for a brownie sundae.
1¼ cups Collection Etienne Cocoa Rouge
1¼ cups unsifted all-purpose flour
1½ cups unsalted butter (3 sticks)
3 cups sugar
½ teaspoon salt
2 teaspoons vanilla
7 large eggs
2 cups (8 oz) chopped walnuts (optional)
Line a 9x13x2-inch pan with foil. Preheat oven to 350ºF.
Blend cocoa and flour in a medium bowl until uniform; set aside. Melt butter in large microwave safe bowl for 1-1½ minutes, until melted. Mix in sugar, salt and vanilla with a wooden spoon. Vigorously beat in eggs one at a time until smooth and glossy. Mix in dry ingredients until smooth and free of lumps. Stir in walnuts (if using) and spread into prepared pan.
Bake 45-50 minutes or until toothpick inserted in center still has moist crumbs. Cool completely on rack before cutting with a long bladed sharp knife.