Classic Chocolate Brownies

A most excellent brownie recipe. Heavy, soft, and moist. One piece is enough to satisfy.

A. Prepare    

Place a rack 1/3 up from the bottom of the oven. Preheat to 325 degrees.

Butter or spray oil in an 8-inch square cake pan.
B. bittersweet chocolate 8 oz Chopped. This is a main flavor so use a good chocolate such as Sharffen-Berger, Hersheys, or Guittard.

Melt the chocolate and butter in a double boiler. Still occasionally until melted. Whisk smooth.
C. unsalted butter 3 oz  
salt 1/4 teaspoon  
vanilla extract 1/2 teaspoon  

Remove from heat, stir in salt, vanilla, and sugar.
D. eggs 2 large  

Add the eggs one at a time, stirring after each. Stir until mixed well. 
E. flour 1/4 cup  

Add the flour and stir briskly for about a minute until the mixture is smooth and shiny and comes away from the side of the bowl.
F. walnuts 1/2 cup large pieces

Stir in the nuts.

Turn the mixture into the pan and smooth the top.

Bake 30-40 minutes, until a toothpick comes out moist, but free of batter.

Remove from oven and cool on a rack.