This recipe is pretty much straight out of Ruth Reichl’s wonderful memoir “Tender at the Bone”

makes 12 good size brownies

2/3 cup unsalted butter

5 ounces good quality unsweetened baking chocolate

1 t vanilla extract

4 eggs

1/2 t salt

2 cups sugar

1 cup flour

3/4 cups chopped walnuts or pecans (optional)

Preheat oven to 400 degrees. Butter and flour an 8 inch square baking pan.

Melt chocolate and butter in a pan on very low heat or in a double boiler. Add the vanilla when melted. Set aside

Beat eggs and salt in an electric mixer.  Add sugar and beat at high speed for about 3 -5 minutes or until quite white.

Add chocolate and butter and beat on low speed - just until mixed. Add flour  and combine quickly- until there are no white streaks remaining.

Pour batter into baking pan. Turn oven down to 350 degrees and bake for 40-45 minutes. Do not over-bake - as these brownies are on the fudgy side.

Let cool completely before cutting.                              back to  home