- 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)
Oven: 350° F
- 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).
NOTE: 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.