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. |
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| 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. |
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| C. | unsalted butter | 3 oz | |
| salt | 1/4 teaspoon | ||
| vanilla extract | 1/2 teaspoon | ||
Remove from heat, stir in salt, vanilla, and sugar. |
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| D. | eggs | 2 large | |
Add the eggs one at a time, stirring after each. Stir until mixed well. |
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| 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. |
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| 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. |
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