Classic Unsweetened Chocolate Brownies

Description: Use high quality chocolate for these brownies. I like these made with Callebaut or Scharffen-Berger unsweetened. To make these with bittersweet chocolate instead, use 6 1/2 ounces bittersweet chocolate, 7 tablespoons butter and 1 cup sugar. To make with semisweet chocolate, substitute 10 ounces semisweet chocolate, 5 tablespoons butter and 2/3 cup sugar.

Ingredients:

• 4 ounces unsweetened chocolate, chopped
• 4 ounces unsalted butter
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• 2/3 cup walnuts (optional) or 2/3 cup pecans (optional)

Steps:

1. Preheat oven to 350°F Line a 8x8 pan with foil, leaving an overhang on two opposite sides.
2. Melt chocolate and butter in a bowl over a pot of barely simmering water until smooth, stirring often.
3. Remove bowl from heat and stir in sugar vanilla and salt.
4. Add eggs one at a time, stirring thoroughly.
5. Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
6. Stir in nuts.
7. Scrape batter into prepared pan and smooth to even it.
8. Bake for 30 to 35 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it.