1 stick (1/2 cup) butter
2 oz unsweetened chocolate, chopped
1 cup cane sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup toasted walnuts or pecans, chopped*
1/4 cup all-purpose flour
1/4 teaspoon salt
- Heat oven to 325°F and spray a 8 x 8 baking pan with cooking spray.
- Melt the chocolate and butter in a medium saucepan over lowest heat setting, stirring until smooth. Remove from heat.
- Beat in the sugar. Add the eggs and vanilla and beat until smooth. Add the flour, salt, and nuts and mix until combined.
- Pour the batter into the prepared pan and bake for 30 minutes or until the center is just set. Let cool before cutting.
*To toast walnuts or pecans, heat oven to 350°F. Spread walnuts on a pan and bake for 5 – 10 minutes or until lightly browned and toasty smelling. Cool and chop.