½ C butter
2 OZ unsweetened baking chocolate
1 C sugar
2 eggs
¼ TSP salt
2 TSP vanilla
½ C all-purpose flour
½ C chopped nuts (walnuts, pecans, etc.)
½ C semi-sweet chocolate chips — for an extra-chocolate, slightly chewy result (optional)
Temperature: 350
Melt the butter, baking chocolate and sugar together in a double boiler or in a bowl over simmering water. Use a wire whisk to stir and mix until smooth and sugar is mostly dissolved. Cool for 15 minutes.
Beat the eggs lightly with a fork, add to the chocolate and mix well. Add the salt, vanilla and flour, stir with whisk until smooth. Add the nuts. Fold in the chocolate chips (optional).
Pour into greased 8" square baking pan (or any small, heavy baking pan). Bake approximately 30 minutes, but do not over-bake — the brownies should be firm but soft and fudgy (not like the cake variety).
This same recipe can be mixed the same way in a conventional electric mixer. The results are the same, but the time and mess are unnecessary.