Tip: Mixing the batter by hand, as the original recipe directs, yields dense, fudgy, fairly thin brownies. If you prefer to use a mixer be very careful not to overbeat or too much air will be whipped into the batter and the flavor will be less intensely chocolately.
3 ounces unsweetened chocolate, coarsely chopped
3/4 cup unsalted butter, slightly softened
1 1/2 cups granulated sugar
3/4 cup all-purpose white flour
1/4 teaspoon salt
3 large eggs
½ cup chopped walnuts or pecans, optional
Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan, or coat with nonstick spray.
In a small, heavy saucepan, melt the chocolate over lowest heat, stirring frequently until nearly melted. Immediately remove from the heat, stirring until completely melted. Let cool slightly.
Using a large wooden spoon and working in a medium-sized bowl, vigorously stir together the butter and sugar until well blended and smooth. Stir in the chocolate until smoothly incorporated. Stir in all remaining ingredients until well blended.
Turn out the batter into the baking pan, smoothing to the edges. Bake on the center oven rack for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack until thoroughly cooled. Cut the brownie into squares using a large sharp knife and wiping the knife clean between cuts. Will keep, packed airtight, for several days and may also be frozen for up to a month.
Makes 16 2- by 2-inch squares (or cut as desired).