3/4 cup butter or margarine
6 (1 ounce) squares unsweetened chocolate
1 3/4 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup chopped walnuts, toasted, (optional)
Preheat oven to 350°F. Grease a 13" x 9" baking pan using Pan Release.
In a heat-proof bowl or double boiler, combine butter and chocolate. Set bowl over a pan of barely simmering water and stir until just melted. Remove from heat and cool for 10 minutes.
In a medium mixing bowl, beat sugar and eggs until well blended. Whisk in vanilla and salt. Mix in chocolate mixture until thoroughly combined. Gently stir in flour. Fold in walnuts, if using. Spread batter into prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted halfway between edge and center comes out clean. Do not overbake. Center should be set but not dry. Cool on wire rack before cutting.
*To toast walnuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until walnuts are lightly browned, stirring occasionally. Cool.
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