Ingredients
1 cup butter
20 ounces unsweetened dark chochocolate
1 1/2 cups sugar
1/8 teaspoon of salt
4 jumbo or extra large eggs
1 1/4 cup flour
1 teaspoon vanilla
1 cup toasted pecans or walnuts (optional)
Preparation
Melt the butter and the sugar together over medium heat in a medium heavy saucepan, until the butter has melted and the mixture is smooth. Remove from the heat source, then add the chocolate and stir constantly until the chocolate melts and the mixture is smooth. When the chocolate mixture is cooled to warm or room temperature, add each egg, one at a time and mix until each is well incorporated before adding the next egg, (it is important not to add the egg while the mixture is hot, or it will cook the egg and not let the egg blend into the mixture). After the eggs are done, add the vanilla. Next, stir into the mixture the flour and salt and mix well enough to not see the flour anymore, but to have it mixed into the chocolate. At this time, you can add the pecans or walnuts and pour into buttered and cocoa dusted 9x13 inch pan. Bake in a 350 degree oven for approximately 45 to 50 minutes. Do not over bake. Brownies should be set in the middle but still soft. Do not cut until brownies are room temperature if you want pretty nice cuts. If you can’t wait, it’s okay! Everyone knows brownies look crumbly! But, you can also place the room temperature pan into the refrigerator and when they are nice and cold, cut the pan into bars. Makes 24 brownies.
