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1
Preheat the oven to 350F (175C).
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2
Line the inside of a 9-inch (23-cm) square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan.
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3
Or, use one large sheet of extrawide foil or parchment paper.
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4
Lightly grease the foil or parchment with butter or nonstick cooking spray.
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5
In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth.
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6
Remove from the heat and stir in the sugar and vanilla until combined.
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7
Beat in the eggs one at a time.
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8
Add the flour and stir energetically for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
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9
Stir in the chopped nuts.
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10
Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes.
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11
Dont overbake.
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12
Let cool completely in the pan before lifting out the foil or parchment to remove the brownies.
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13
These brownies will keep well for up to 4 days and can be frozen for 1 month.
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14
This recipe takes well to mix-ins.
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15
Ill sometimes add 1/3 cup (45 g) chopped dried cherries or 1/3 cup (45 g) cocoa nibs to the batter.
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16
To make MINTY BROWNIES, crush the contents of one 50-g tin of peppermint Altoids in a sturdy plastic bag.
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17
Add the crushed mints to the brownies along with the nuts (or omit the nuts).
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18
If you like very minty brownies, add 1/2 teaspoon mint extract along with the crushed mints.
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19
To cut brownies perfectly, remove them from the pan, peel away the foil or parchment, and set them on a cutting board.
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20
Use a long serrated bread knife, dipping the blade in very hot water and wiping it on a paper towel between each slice.
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21
Trim off the edges of the brownies with long, slicing strokes, then, use the same motion to cut the brownies into squares or rectangles.
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22
For positively picture-perfect brownies with neat, clean edges, freeze the brownies in the pan before cutting.
