PREP: 10 minutes
COOK: 50 minutes

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, plus more for foil
• 8 ounces semisweet chocolate, chopped
• 1 1/4 cups sugar
• 3/4 teaspoon salt
• 3 large eggs
• 3/4 cup all-purpose flour
• 1 cup chopped walnuts or pecans (optional)

DIRECTIONS

1. Preheat oven to 350°F. Line bottom and sides of an 8-inch square baking pan with foil; butter foil. Set aside.
2. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water, stir frequently, until almost melted. Remove from heat; stir until completely melted.
3. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.
4. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached (they should form a ball when rolled between your fingers), 45 to 50 minutes. Cool completely in pan.
5. Use foil to lift from pan; peel off and discard. Cut into 16 squares.

Yields: 16 servings.

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