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1
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. You want this to be fairly warm, so the chocolate will melt in. Remove from heat and add the chocolate bits, stirring occasionally until they are mostly melted. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110u00b0F to 120u00b0F), but not bubbling; it'll become shiny looking as you stir it. Take care not to scorch your chocolate. Remove from heat.
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2
Heating this second time dissolves more of the sugar, so you get a nice, shiny top crust on your brownies. And who doesn't love that?
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3
Stir in the vanilla and eggs, stirring until smooth; then add the flour, salt, and baking powder, again stirring until smooth. Stir in the nuts. Spoon the batter into a lightly greased 9 x 13-inch pan.
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4
Bake the brownies in a preheated 350u00b0F oven for 20 to 25 minutes, until a cake tester inserted into the center comes out with moist crumbs clinging to it. The brownies should feel set on the edges and the center should still be a little soft. Remove them from the oven and cool on a rack before cutting and serving. If these are too wet for you in the middle once you cut them, space them out on a plate and let them sit to finish cooling, this will help crisp the outside up a bit more.
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5
My brownie mantra: When in doubt; take them out!
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6
In my house, brownies are always preferable underdone rather than overdone.
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7
To make a marbled, cheesecake variation on this recipe, follow the directions above. Prior to baking, combine in a separate small bowl the following:
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8
1 egg, slightly beaten
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9
8 oz very soft cream cheese,
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10
1/2 c granulated sugar
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11
1 tsp vanilla extract
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12
Dollop on top of brownies, use a knife to create a marbled swirl pattern. Bake time may need to be increased by approximately 5 minutes.
