Recipe: Chewy Fudge Brownies

CHEWY FUDGE BROWNIES

4 ounces (4 squares) unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cold large eggs
1/2 cup flour
2/3 cup chopped walnuts or pecans, optional

Preheat oven to 400 degrees F. Line an 8-inch-square baking pan with foil, leaving some to overhang two opposite sides.

In a medium saucepan over low heat, heat chocolate and butter, stirring frequently, until melted and smooth and hot enough that you want to remove your finger quickly after dipping it in to test.

Remove from heat and stir in sugar, salt and vanilla with a wooden spoon. Add cold eggs, 1 at a time, stirring well to incorporate. Stir in flour and beat with a wooden spoon 1 to 2 minutes until batter is smooth and glossy and beginning to come away from side of the pan. If desired, stir in nuts. Spread batter evenly in prepared pan.

Bake about 20 minutes, or until brownies just begin to pull away from sides of pan. The top will look dry, but a toothpick inserted in center will come out wet with chocolate. Immediately refrigerate.

When completely chilled, lift up ends of the foil and transfer to cutting board. Cut into squares. Store in an airtight container 2 to 3 days.

Makes 16 brownies
Source: Ingredient proportions from The Fannie Farmer Baking Book by Marion Cunningham and revised directions adapted from Bittersweet by Alice Medrich