Makes 1 (8x8x2-inch) pan. Recipe is from Anna Ozio.
11/4 cups sugar
3/4 cup cocoa
2 tsps. water
1 tsp. vanilla extract
1/4 tsp. salt
10 tbls. butter, cut into pieces
2 large eggs
1⁄3 cup plus 1 tbl. unbleached all-purpose flour
1 cup chopped pecans
1. Preheat oven to 325 degrees. Coat an 8x8x2-inch pan with nonstick spray. Combine sugar, cocoa, water, vanilla and salt.
2. Melt butter in a medium saucepan over medium heat. Continue cooking until butter almost stops forming and browned bits form at the bottom of the pan, about 15 minutes. Stir often.
3. Immediately add the butter to the sugar mixture. Cool for 5 minutes, then add eggs, stirring after each egg.
4. When mixture looks thick and shiny, add flour and stir until blended. Stir in nuts. Pour into pan and bake until a toothpick inserted in the center comes out almost clean, about 25 minutes.