8 tbsp. (1 stick) unsalted butter
4 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
½ tsp. vanilla extract
6 tbsp. all-purpose flour
¼ tsp. salt
¾ cup walnuts or pecans, toasted and chopped*
½ cup semisweet chocolate chips
Butter an 8-inch square cake pan and lightly dust it with flour, tapping out any excess. Adjust the oven rack to the centre of the oven and preheat to 325°F.
In a medium saucepan, melt the butter. Add the chopped chocolate and stir over low heat until melted. Remove from the heat and mix in the sugar, then the eggs and vanilla.
Stir in the flour and salt, then the nuts and chocolate chips. Scrape the brownie mixture into the prepared pan and bake for 30 minutes. Remove from the oven and cool on a wire rack.
Note: The original recipe said to cut the cooled brownies into neat squares and eat them right out of the pan. Or store them at room temperature in an airtight container for up to 3 days.
*Toasting Nuts: Spread raw nuts on a baking sheet and toast in a preheated 350°F oven for about 10 minutes, stirring once or twice to make sure they are browning evenly. To test doneness, snap open a nut: it should break cleanly and the inside should be lightly browned throughout. Taste a few to make sure the ones you are using are fresh tasting, as they can turn rancid easily.