Yield: 9 - 12 Brownies  

6 tablespoons (3/4 stick) butter
8 ounces bittersweet or semisweet chocolate
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup flour
1 cup toasted nuts, chopped
Optional: 1/3 cup cocoa nibs  

1.) Preheat the oven to 350 degrees. Butter a 9-inch square cake pan and line the bottom with parchment paper

2.) Melt the butter in a medium saucepan. Chop the chocolate and add it into the butter, stirring over low heat until the chocolate is melted.

3.) Remove from the heat and stir in the sugar and vanilla. Beat in the eggs one at a time.

4.) Add the flour and stir energetically for 1 minute, until the batter loses its graininess and becomes smooth and glossy.

5.) Stir in the chopped nuts and the cocoa nibs, if using. Scrape the batter into the cake pan and bake for 30 minutes. Cool completely before removing the brownies from the pan.

These brownies will keep well for up to 4 days, can be frozen for 6 months if well wrapped.

Happy energetic stirring and bon appetite!