Recipe by Yossy Arefi of Apt2BBakingCo.
- 1 cup unsalted butter
- 2 cups dark brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon, optional
- 2 teaspoons kosher salt
- 2 cups all-purpose flour
- 3/ 4 teaspoon baking powder
- 3 cups chopped chocolate
- 1 cup coarsely chopped cashews or pecans
Preheat oven to 350°F (180°C). Line a 9 x 13-inch (23-by-33-cm) baking pan with foil and grease well.
In a light colored saucepan over medium heat, melt the butter, stirring constantly, until the milk solids turn golden and the butter has a nutty fragrance. Be careful not to let the butter burn.
Transfer the butter to a large bowl and stir in the sugar. Let the mixture cool slightly then whisk in the eggs, bourbon, vanilla. Then fold in the flour and baking powder.
Making sure that the mixture is almost at room temperature (to prevent the chocolate from melting), stir in the chocolate and nuts. Pour the mixture into the prepared pan and smooth the top. Bake until the top is shiny, set and slightly cracked around the edges, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely before cutting into 24 pieces.