Recipe information
Yield
Makes 24
Ingredients
1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate, chopped
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all purpose flour
1/2 cup coarsely chopped walnuts (about 2 ounces)
Preparation
Step 1
Preheat oven to 325°F. Lightly butter 13x9x2-inch metal baking pan. Melt butter and chocolate in heavy medium saucepan over low heat, stirring until chocolate mixture is smooth. Cool.
Step 2
Using electric mixer, beat eggs and sugar in large bowl until light and fluffy. Beat in chocolate mixture, vanilla and salt. Add flour; beat just until blended. Pour batter into prepared pan, smoothing top. Sprinkle top with walnuts. Bake until tester inserted into center comes out with crumbs attached, about 35 minutes. Transfer pan to rack; cool completely.
Step 3
Cut brownies into squares; serve.
