1/2 cup (1 stick) unsalted butter
1/2 cup cane sugar
1/2 cup light brown sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup chopped walnuts
- Heat oven to 325°F. Melt the butter in a 10 inch cast iron skillet.
- Swirl the butter around the pan to coat the sides, then pour into a bowl, leaving a light coating of butter in the pan. Add the sugars to the bowl and mix well. Add the eggs and vanilla and beat until smooth and combined.
- Whisk the flour, cocoa, and salt together in another small bowl and add this to the butter mixture and mix well. Stir in the walnuts. Spread the batter into the buttered skillet and smooth out the top.
- Bake for 30 minutes. You can insert a toothpick to check on doneness. If a few crumbs stick to it, that’s ok. It will keep cooking a little once you take it out of the oven. Let cool completely before cutting into wedges.