The key to really moist, fudgy brownies is not to overmix the batter. For extra decadence, lightly frost them with softened chocolate ganache (page 108) and sprinkle with extra toasted nuts on top. These treats are for serious chocolate lovers.

　　

Ingredients

makes 24 (2-inch) bars

　　6 ounces unsweetened chocolate

　　1 cup unsalted butter or nonhydrogenated butter substitute

　　4 large eggs

　　1 1/2 cups light agave nectar

　　2 teaspoons vanilla extract

　　1 cup sprouted spelt flour

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　3/4 cup pecans or walnuts, chopped (optional)

　　

Step 1

Preheat the oven to 350°F. Lightly oil a 9- by 13-inch baking pan with canola oil spray.

　　

Step 2

In a glass bowl, combine the chocolate and butter. Microwave on high setting for 2 minutes. Immediately remove from the microwave and stir until the chocolate is completely melted. In a large bowl, lightly beat the eggs with a wire whisk. Add the agave nectar and vanilla extract. Stir in the melted chocolate mixture. Sift the flour, baking powder, and salt over the chocolate mixture. Gently fold the ingredients, just until the flour is incorporated. Gently fold in the pecans. Be sure not to overmix; the mixture will be lumpy.

　　

Step 3

Pour into the prepared baking pan. Bake for 30 minutes, or until just set. Do not overbake, or the brownies will lose their fudginess. Let cool in the pan before cutting into bars.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.