MARTHA LOUISE STEWART'S "TO-DIE-FOR" BROWNIES

Martha Louise Stewart's

Provided by Martha Stewart

Yield Makes one 9-by-13-inch pan

Number Of Ingredients 10

4 large eggs
2/3 cup vegetable oil
2 cups sugar
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon pure vanilla extract
Martha Louise Stewart's Chocolate Icing

Steps:

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.