Brownies for my daghter birthday, not diet

Double the recipe for; fudgy, chewy, cakey brownies

1 1/3c. All purpose flour
1 tsp. salt
1 tsp. baking powder
Vegtable cooking spray
4 ounce unsweetened chocolate
8 ounce semisweet or bittersweet chocolate
2 sticks plus 4Tbs. Unsalted butter
2 ½ c. sugar
4 tsp. vanilla extract
6 large eggs
1 ½ c. toasted walnuts, optional

1. Adjust oven rack to lower middle position and pre heat oven to 325 degrees.

2. Whisk flour, salt and baking powder together in small bowl; set aside. Spray a 9 x 13 pan with cooking spray. Fit two pieces of foil together about 30 inches long. Place foil together and fold length in about 1 inch creasing the foil the whole length, do this three times. Fit the sheet of foil in the pan and press up the sides, use the foil overhang as a handle to pull cooked brownies from the pan. Spray sheet of foil with cooking spray.

3. Melt chocolate and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients; whisk until incorporated. Stir in nuts, if desired.

4. Pour batter into prepared pan; bake until a toothpick inserted into cake center comes out with wet crumbs, 35 to 45 minutes.
5. Cool brownies in pan on a wire rack for 5 minutes. Use foil handles to pull brownies from pan. Completely cool brownies on wire rack, at least 3 hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 5 days.

Makes 32 brownies. Recipe from the Perfect Recipe cookbook written by; Pam Anderson