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1
Preheat the oven to 325F (160C).
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2
Lightly grease an 8 inch square pan with butter or vegetable oil.
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3
Melt the chocolate and butter in the top of a double boiler placed over simmering water.
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4
Cool the mixture for 5 minutes.
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5
Place the sugar in a medium-size mixing bowl and pour in the 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 the bowl with a rubber 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 more seconds.
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11
Add the flour on low speed and mix for 20 seconds.
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12
Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl.
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13
Stir in 1/2 cup of the nuts.
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14
Spread the batter evenly in the prepared pan.
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15
Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes.
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16
The center of the brownies should never quite rise to the height of the edges.
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17
Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.
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18
Serve the next day - it takes a day for the flavor to set.
