Adapted from the Baker’s Unsweetened Chocolate Squares box, and tested at high altitude. If you don’t have unsweetened chocolate, you can use 4 ounces bittersweet or semisweet, and 3/4 cup sugar. Toasting the nuts brings out their flavor and keeps them crunchy. Makes 24 brownies.
Ingredients
4 ounces unsweetened baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar (scant)
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extraxt
1 cup flour
1 cup coarsely chopped nuts, toasted on a baking sheet at 300 degrees for 10-12 minutes (optional)
1/3 cup powdered sugar (optional)
Directions
Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and salt; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
Bake at 350 for 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift out onto cutting board. Cut into squares.
Shake powdered sugar through a fine strainer over brownies and serve.
Make it super: Add 1 tablespoon powdered espresso or 1 cup chocolate or peanut butter chips.
