Barron'S Brownies

• 2 oz. unsweetened chocolate
• 4 oz. (1 stick) unsalted butter
• 1/2 tsp. vanilla extract
• 2 large eggs
• generous 1 c. walnut halves or large pieces
• 4 oz. semi-sweet chocolate
• 1/4 tsp. salt
• 1 c. granulated sugar
• 1/4 c. sifted all-purpose flour

1. Adjust a rack 1/3 up from bottom of oven.
2. Preheat oven to 325u0b0.
3. Place both chocolates and butter in a 3-quart heavy pan over medium heat.
4. Stir until melted.
5. Whisk if needed until smooth.
6. Remove from heat.
7. Stir in salt, vanilla, sugar and eggs, one at a time, stirring after each egg is added until fully blended.
8. Add flour and stir briskly 1 minute, until mixture is smooth and shiny and comes away from sides of pan, then stir in nuts.
9. Turn an 8-inch square pan over.
10. Center a 12-inch square of aluminum foil, shiny side down over pan.
11. Fold down sides and corners to shape of pan.
12. Remove and place foil inside pan and paint melted butter on the foil.
13. Pour mixture into pan.
14. Bake 45 minutes or until pick comes out clean.
15. Remove from oven.
16. Cool completely in pan, then place pan in freezer for about an hour until cake is firm.
17. Cover with a cutting board and turn pan. Remove foil. Quarter cake and cut quarters into quarters.
18. When they are served cold, they have a caramel texture.

unsweetened chocolate, unsalted butter, vanilla extract, eggs, generous, semisweet chocolate, salt, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393673 (may not work)