This recipe excerpted from The Secret Lives of Baked Goods by Jessie Oleson Moore
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 ounces unsweetened chocolate, finely chopped (about 1/4 cup)
- 1/2 cup (1 stick) unsalted butter, cut into small pieces, at room temperature
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 cup chopped, toasted walnuts (pecans or hazelnuts also work well)
- Preheat oven to 325 degrees F. Grease the bottom and sides of an 8-inch square baking pan.
- In a medium bowl, sift together the flour and salt. Set aside.
- In a large saucepan over low heat, melt the chocolate and butter, stirring to make sure the chocolate doesn't stick or burn.
- Once melted, remove from the heat and add the sugar, stirring until fully incorporated. Add the eggs and vanilla, beating by hand with a wooden spoon until fully incorporated.
- Using a wooden spoon, stir in the flour mixture until fully incorporated. Fold in the nuts.
- Spoon the batter into your prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean; it is better to err on slightly under-baked (rather than over-baked) as this will ensure a chewy texture.
- Cool completely. Cut into 16 squares and serve.