10 tblsp unsalted butter(just under 2/3 of a cup)
1 1/4 cups granulated sugar
3/4 cups plus 2 tblsp unsweetened cocoa
1/4 teas salt
1 teas vanilla
2 large eggs, cold
1/2 cup all-purpose flour
2/3 cup chopped nuts if desired
1. Preheat oven with lower third rack at 325.
2. Line 8 x 8 inch square baking dish with parchment paper.
3. In a double boiler combine butter, sugar, cocoa and salt. Mix occasionally until the butter has melted. Set aside for 3 to 5 minutes to cool.
4. Stir in vanilla and then add eggs one at a time, stirring vigorously after each one.
5. Add the flour until fully incorporated and then stir for 40 to 50 strokes. Add nuts if desired.
6. Spread into pan and bake 20 to 25 minutes or until toothpick comes clean. Cool completely then remove from pan.
Chocolate Buttercream Icing
1/2 cup butter
1 1/2 cups icing sugar
2 tblsp milk
2 tblsp sifted cocoa powder
Beat the butter and milk in electric mixer until the colour turns white and the texture is creamy. Gradually add the icing sugar and once all incorporated add the cocoa powder and mix again. Once it is spreadable it is ready.