Source: Ann, GW Cooking Forum
adapted by http://theresalwaysthyme.blogspot.com
Original recipe added a shot of espresso. I omitted that. Also toasted nuts. I didn't bother because I usually burn them :) I also tend to over bake but they are still excellent. I guess you can say I adapted the recipe a bit to fit my lack of focus when it comes to baking and following directions! I mixed the vanilla in with the eggs and poured the chocolate mixture into that bowl. And they were still amazing.
1 cup butter
20 ounces of good bittersweet chocolate
1-1/2 cups sugar
pinch of salt
1 cup flour
vanilla to taste (I used about a teaspoon or so)
1 cup pecans or walnuts (optional)
Preheat the oven to 350 °F.
Line a 13 X 9 inch pan with foil or parchment paper and grease with butter.
Melt the butter and sugar together over medium heat until the butter and sugar have melted and the mixture is smooth, not gritty from the sugar. Add the chocolate and stir until the chocolate melts. Remove the saucepan from the heat. Continuing stirring until the mixture is smooth.
Mix the eggs and vanilla together in a big bowl and then add the chocolate mixture and stir until very well combined.
Stir in the flour and salt and mix. Stir in the nuts if you're using them and pour into prepared pan. Bake for about 30 minutes.
The brownies should be set in the middle. I bake them until a toothpick or cake tester comes out clean. Don't over bake. Place in the freezer. When cold, remove and cut into squares, whatever size you like. Wrap each square in plastic wrap and store in the freezer.