Directions:

1. Put the butter into the top of a double boiler over not-quite-simmering water.
2. As the butter starts to melt, add the chocolate making sure to spread it around the pan.
3. Let the chocolate sit for 5 to 10 minutes, until melted and then whisk to smooth.
4. Remove from pan and set the chocolate aside to cool partially, about 10 minutes.
5. Preheat the oven to 350°F.
6. Butter a 9-inch square baking pan and dust it with flour, knocking out the excess. (Do not use a smaller pan or the brownies will be too thick.)
7. Combine the sugars and eggs in a large mixing bowl.
8. Using an electric mixer, beat well for 2 minutes, until fluffy.
9. Blend in the vanilla and cooled chocolate.
10. Beat on medium-low speed until evenly mixed.
11. Sift the flour and salt into a medium bowl.
12. Stir into the chocolate mixture, half at a time, until evenly blended.
13. Stir in the nuts.
14. Blend until there are no dry streaks in the batter.
15. Scrape the batter into the pan and smooth with a spoon.
16. Bake on the center Oven rack for 35 minutes.
17. When done, the brownies will have risen and have a thin brittle crust.
18. Use toothpicks to check if the brownies are done:
    • A toothpick inserted near the side should come out clean.
    • toothpick inserted in the center should be a little gooey.
      • Do not over bake.
19. Thoroughly cool the brownies in the pan, on a rack.
20. Refrigerate for several hours before slicing. Serve slightly cool or at room temperature.
    Makes 16 or more brownies