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1
Preheat oven to 325F.
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2
Lightly grease an 8-inch square pan with butter or vegetable oil.
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3
Melt chocolate and butter in the top of a double boiler placed over simmering water.
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4
Cool mixture for 5 minutes.
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5
Place sugar in a medium-size mixing bowl and pour in chocolate mixture.
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6
Using an electric mixer, on medium speed, mix until blended, about 25 seconds.
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7
Scrape bowl with a spatula.
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8
Add the vanilla.
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9
With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds.
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10
Scrape the bowl after the last egg and blend until velvety, about 15 seconds more.
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11
Add the flour on low speed and mix for about 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl.
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12
Add in 1/2 cup of nuts.
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13
Spread batter evenly in the prepared pan and sprinkle remaining nuts if using over the top.
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14
Bake brownies on the center oven rack until a thin crust forms on top and a tester inserted in center comes out with a moist crumb, about 35 minutes.
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15
(The center of the brownies should never quite rise to the height of the edges.)
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16
Remove pan from oven and place it on a rack to cool for 1 hour.
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17
Wait until next day.
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18
DO NOT CUT BROWNIES YET!!
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19
Melt 1-1/2 ounces chocolate in the top of a double boiler placed over simmering water.
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20
Pour the evaporated milk into an electric blender and add the sugar and melted chocolate.
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21
Blend on medium-low speed until it thickens, about 50 seconds.
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22
(If necessary, use mixing bowl and electric mixer).
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23
Using a frosting spatula, spread frosting evenly over the surface of brownies.
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24
Allow to sit 1 hour before cutting.
