Bullfrogs & Butterflies: The best Gooey brownie recipe ever...

So you know my hubby, Kasey, is a broker for a few specialty food companies. One of my favorite lines that he represents is Rodelle. I've been using their vanilla since the first day I tried it 4 years ago. I wouldn't think of using another type for my cookies. Especially since Kasey tells me how its made and how Rodelle makes only the best of the best. If you've ever heard of how the "other guys" make imitation vanilla, you'd be really grossed out. (I was) Anyhoo, Kasey informed me several weeks ago that Rodelle would be making a new item soon. Gourmet Baking Cocoa. (Ivory Coast Dutch Dark Cocoa to be exact) I couldn't wait to try it. Today Kasey received the first samples and I went right to the kitchen to bake up the brownie recipe that is on the back of the container. Now this cocoa isn't on store shelves yet...and I'm sad to say it might not be in any store around my area. But if you live next to an HEB (God Bless You) or maybe Meijer or Super Target then you can get your hands on this awesome cocoa soon. I can't wait to make a chocolate cake with it this weekend.
Here's what you'll need for these Gooey Brownies:
1/2 lb butter + 1/4 stick butter
2 1/4 c. sugar
5 eggs
1/2 Tbsp Rodelle Vanilla Extract
3/4 c. + 1 Tbsp flour
3/4 c. + 1 Tbsp Rodelle Cocoa Powder
1/4 Tbsp. salt
1/2 c. semisweet chocolate chips (I used milk chocolate chips)
3/4 c. chopped nuts (I used chopped pecans)

Preheat oven to 350'. Line 9x13 pan with pan spray. Melt butter and sugar in saucepan on low heat. Let the mixture cool slightly and put it into a big bowl. Add eggs gradually, mixing well. Add Vanilla.