Recipe from Sara Moulton
- 3 oz. chopped bittersweet chocolate
- 1 oz. chopped unsweetened chocolate
- 6 T. unsalted butter
- ¾ c. granulated sugar
- 1 tsp. vanilla
- 2 large eggs
- ½ tsp. salt
- ½ cup all-purpose flour
- ½ cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
Preheat over to 350. Butter and flour 8” square baking pan, knocking out excess flour. In a heavy 1-1/2 quart saucepan melt bittersweet and unsweetened chocolate and butter over low heat, stirring, until smooth then remove pan from heat. Cool mixture to lukewarm. Whisk in sugar and vanilla. Add eggs one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour, just until combined. Stir in chocolate chips and nuts.
Spread batter evenly in pan and bake in middle of oven 23-28 minutes, or until tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares.
Brownies keep, layered between sheets of waxed paper in an airtight container at cool room temperature, 5 days.