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1
Preheat the oven to 350F.
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2
Butter an 8-inch square baking pan or heatproof glass dish.
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3
Line the pan with parchment paper, leaving a 1-inch overhang on two sides.
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4
Set aside.
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5
Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes.
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6
Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
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7
Stir sugar into cooled chocolate mixture until combined.
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8
Whisk in eggs one at a time, whisking until smooth after each addition.
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9
Whisk in vanilla.
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10
Gently fold in flour and salt.
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11
Pour batter into prepared pan, and smooth top with an offset spatula.
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12
Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes.
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13
Transfer pan to a wire rack to cool completely.
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14
Run a knife or offset spatula around the edges of the pan.
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15
Using parchment, lift brownies out of pan and onto the rack.
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16
Transfer to a cutting board; cut into 2-inch squares.
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17
Brownies can be kept in an airtight container at room temperature for up to 3 days.
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18
Follow instructions for Fudgy Chocolate Brownies, folding in 1 1/2 cups (4 1/2 ounces) walnut halves, finely chopped, after the flour and salt.
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19
Proceed with the recipe.
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20
Dusting the bottoms of the cooled brownies with sugar prevents them from sticking together when stacking; you can also place a piece of parchment or waxed paper between them.
