By popular demand (and because I had an incredibly crappy week last week) And also as a guide for Gina, who views baking this recipe with trepidation… Bittersweet Brownies!

I do believe that these are the best brownies in the entire world. Seriously.

Bittersweet Brownies

Preheat oven to 325 F. Position a rack in the lower third of the oven.

6 Tbsp unsalted butter
3 oz unsweetened chocolate, coarsely chopped
3 oz semi-sweet or bittersweet chocolate, coarsely chopped
1 cup sugar
1/4 tsp salt
½ tsp vanilla extract
2 large eggs
1/4 cup all purpose flour
2/3 cup walnut or pecan pieces
8-inch square pan, lined across the bottom and up the sides with parchment paper.

Melt butter and chocolate in the top of a double broiler. Stir frequently until the mixture is melted and smooth.

Remove the top of the double broiler from the heat. Stir in the sugar, salt and vanilla. Add the eggs, one at a time, stirring until each is incorporated before adding the next.

Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan–about 1 minute. Stir in the nuts.

Pour into 8×8 pan. Bake 34, or until the brownies just begin to pull away from the sides of the pan. Do NOT overbake these brownies. They should be gooey. That’s why they’re so good.

Cool on a rack for at least 1 hour before removing form the pan. Lift the parchment or foil ends to transfer the brownies to a cutting board. Slice into squares.

May be stored airtight for 2 to 3 days, but really, they’re best within the first 24 hours.

from: Alice Medrich’s Cookies and Brownies which may be one of my all time favorite sweets books.