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1
Preheat oven to 325u00b0F with rack on the lower-middle level.
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2
Spray 8-inch square baking pan with non-stick spray.
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3
Cut a 16-x-8-inch sheet of foil into the pan and up and over two sides and roll up overhanging sides (you will use this as a handle to remove brownies after they are cooked).
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4
Spray the foil with non-stick spray as well.
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5
In small bowl, stir together the flour, salt and baking powder.
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6
In a medium-sized bowl, melt the chocolate and butter together (you can do this in microwave, or over a pan of simmering water).
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7
After the chocolate is melted, remove from the heat and whisk in the sugar and vanilla.
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8
Whisk in the eggs one at a time.
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9
Continue to stir until the mixture is completely smooth and glossy.
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10
Add the dry ingredients and stir until just incorporated.
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11
Stir in the nuts if you are using them.
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12
Pour the batter into the prepared pan and smooth the top.
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13
Bake until toothpick inserted into the center comes out with wet crums, 35 to 45 minutes (If the toothpick comes out clean, the brownies are overcooked).
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14
Cool the brownies in the pan on a wire rack fo 5 minutes.
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15
Using the foil handles, pull the cooked brownie from the pan and turn it out on the rack upside down, to cool completely, this will take nearly an hour.
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16
Cut the brownies into 16 squares.
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17
(Note: If you are not going to serve immediately, wrap the whole brownie in plastic wrap, then foil and refrigerae for up to 5 days or freeze).
