Classic Chocolate Brownies

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• 8     oz good bittersweet chocolate, chopped (try Sharffen-Berger)
• 3 oz (3/4 stick) unsalted butter
• ¼ tsp salt
• ½ tsp vanilla extract
• 1 cup granulated sugar
• 2 eggs
• ¼ cup flour, sifted
• ½ cup large pieces of walnuts

Place a rack 1/3 up from the bottom of an over and preheat to 325 degrees. Butter or Pam an 8-inch square cake pan.

Melt the chocolate and butter in a double boiler. Still occasionally until melted. Whisk smooth. Remove from heat, stir in salt, vanilla, and sugar. Add the eggs one at a time, stirring after each. Stir until mixed well.  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. 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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