“Just Right” Chocolate Brownie

8 one oz squares of unsweetened chocolate
2 sticks of unsalted butter
5 large eggs
2 cps granulated white sugar
1 cp light brown sugar, packed
1 tbsp vanilla bean paste (or vanilla extract)
(Optional: add 1 tbsp orange extract)
1-1/2 cups all-purpose flour
1 teaspoon salt
1 tsp baking powder
(Optional: 1 cup chopped pecans or walnuts)

Preheat oven to 375F. Grease a 9 x 13 METAL pan. (Glass cooks too quickly and you’ll end up with burnt edges.)

In a small saucepan, melt chocolate and butter over low heat stirring frequently. Once completely melted, remove from heat and set aside.

In a stand mixer fitted with a whisk attachment, beat eggs, sugar and vanilla (and orange extract if using) at high speed for 10 minutes. Stop mixer, change to flat paddle attachment, and mix in chocolate mixture, flour and salt until just combined. Stir in the nuts, if using. Turn out into prepared pan.

Bake for 30-35 minutes. (Be careful not to overbake!) There should be just a few crumbs sticking to your tester when inserted in the middle of the brownies. Cool, and cut into squares.

Makes at least 36 brownies, depending on size. Serve with fresh fruit or freshly whipped cream.