Makes 12 to 16 brownies.
3/4 cup unsalted butter
8 oz coarsely chopped semisweet chocolate
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs (at room temperature)
2 tsp vanilla extract
1 1/2 cup flour
1/2 tsp salt
1 cup chopped walnuts or pecans
You’ll need a double boiler for this project as well but if you don’t have a double boiler, there is an alternative. Place a smaller heatproof bowl into a bigger saucepan and pour approximately 2 inches of water into the saucepan so that the heatproof bowl is floating in the pan.
Cut 1/2 inch pieces of butter and place them in the bowl.
Sprinkle chocolate evenly into the butter as it melts.
Allow the butter and chocolate to sit over the heat for 5 minutes and then stir it until it is smooth.
Remove the heatproof bowl from the saucepan and allow the chocolate to cool.
While the chocolate is cooling, preheat the oven to 350 degrees and gently butter a square cake pan and sprinkle some flour on it (9 inches by 9 inches). Place that off to the side.
In a mixing bowl, pour in the sugar and add the eggs. Blend well.
Add the vanilla extract and the chocolate. Mix that until it is blended evenly.
Pour the salt and the flour together into a separate bowl and slowly add that with the other ingredients and mix again.
Lastly, mix the nuts in and pour the batter into the square cake pan and smooth the top.
Place the brownies into the oven and let it bake for 30 to 35 minutes.
To check to see if the brownies are ready, put a toothpick in 1 inch from the side, when you pull it out, it should be clean, no batter stuck to it.
Allow the brownies to cool before cutting it into smaller pieces. Enjoy!