Updated Nov 24, 2014Chatelaine
- Preheat oven to 350F (180C). Lightly butter 2 (9×13-in./3-L) baking pans. Coarsely chop chocolate. Cut butter into cubes. Place chocolate and butter in a large saucepan set over medium-low heat. Stir often, until chocolate is almost melted, 8 minutes. Remove from heat and stir until smooth. Or place in a large microwave-safe bowl and microwave on medium until chocolate is almost melted, 4 minutes. Stir halfway through.
- Crack eggs into a bowl. Whisk until evenly blended. Stir sugar into warm chocolate mixture in saucepan. Then add eggs and whisk until smooth. Stir in salt and vanilla. Gradually stir in flour just until mixed. Stir in nuts. Divide between prepared pans. Smooth tops. Bake in centre of preheated 350F (180C) oven until tops are crackly and cake tester inserted in centre comes out almost clean, 30 to 35 minutes. Cool in pans on a rack before cutting. Slice into squares.
These irresistible brownies have crispy tops and fudgy centres. They freeze beautifully. Tuck one or two frozen brownies into your lunch bag — they’ll be thawed by noon.
From the freezer
Wrap in plastic, then foil. Freeze up to 2 months. Tuck frozen brownies into lunch bags.
Brownies will keep well, wrapped in plastic, at room temperature, 3 to 4 days. Top with ice cream and sliced bananas.
Good at room temperature or heat on low oven or microwave.
To make a single batch of brownies, cut the recipe in half and bake in one 9×13-in. (3-L) baking pan.