BARS - CAROLE'S BEST BROWNIES

1 cup (2 sticks - 230 g) unsalted butter

5 ounces (142 g) unsweetened chocolate, preferably Nestlé coarsely chopped

4 large eggs, at room temperature

2 cups superfine sugar

¼ teaspoon salt

2 teaspoons pure vanilla extract

1 cup plus 2 tablespoons all-purpose flour, spooned in and leveled

2 cups coarsely chopped walnuts

BAKING PAN – 9 x 13 x 2-inch baking pan and a buttered heavy-duty aluminum foil.

Position the shelf in the center of the oven.  Heat the oven to 350F.  Invert the baking pan, then tear an 18 x 16-inch sheet of heavy-duty aluminum foil and center it over the top, smooth the surface, then press it down the sides.

Carefully remove the foil shell, turn the pan right side up, and place the foil shell in the pan, shaping it smoothly across the bottom and snugly against the sides.  Thoroughly butter the foil, taking care not to tear it.

Place the butter in a medium bowl and set it over a pot of simmering water.  The bottom of the bowl should not touch the water.  When the butter is almost melted, add the chocolate.  After 1 minute, remove the pot from the heat.  Let stand until the chocolate is completely melted, stirring occasionally.

In a large mixing bowl, whisk the eggs lightly, then stir in the sugar in a steady stream.  Add the warm butter-chocolate mixture, and stir with the whisk to blend, taking care not to aerate.  Mix in the vanilla and the salt.

Strain the flour over the chocolate mixture in three additions, folding gently each time with the whisk just until blended.  Fold in the nuts with an oversize rubber spatula or a large wooden spoon.  Immediately empty th ebatter into the pan, then spread evenly with the bottom of a large spoon.  Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the brownie bar comes out slightly moist.  A few particles of the brownie should stick to the toothpick.  Do not overbake. 

Set the pan of brownies on a wire rack.  Let stand at least 4 hours before cutting.

STORAGE – Store in an airtight container, layered between strips of wax paper, for up to 5 days.  The brownies may be frozen.

From Great Cookies by Carole Walter.