Ingredients
- 3 ounces (around 3/4 of a stick) unsalted or salted butter, cut into pieces, plus more for the pan
- 8 ounces/226 grams bittersweet or semisweet chocolate, chopped
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup all purpose flour
- 1 cup nuts, toasted and coarsely chopped (I wanted to add walnuts but I didn’t have any on hand)
Preparation
Step 1
Line the inside of an 8-inch square pan with 2 lengths of parchment, allowing for excess to extend beyond the edges of the pan (this is how you will pull the brownies out later). Lightly butter the parchment. I used an 8×12 inch baking pan, which probably makes a thinner spread, and consequently, baking time is varied.
In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
Remove the saucepan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, one at a time.
Add the flour and stir energetically for one full minute. (Accordingly “…this is important so time yourself. The batter is supposed to lose its graininess in this time, becoming smooth and glossy, and pull away a bit from the sides of the saucepan.”) After that, stir in the chopped nuts.
Scrape the batter into the prepared pan and bake in a pre-heated 350F/180C oven until the center feels almost set, about 30 minutes. Do not overbake. IMPORTANT: Since I used a different sized pan (8×12), mine baked for about 20 – 25 minutes
Let the brownie cool completely in the pan (be patient!) before lifting the parchment and the brownie out of the pan. I give it an extra window of time to cool out of the pan as well. Cut the brownie into squares.