3 oz unsweetened chocolate, chopped
1 stick (1/2 cup) butter
1 cup cane sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon sea salt
1/2 cup walnuts, lightly toasted, chopped*
- Heat oven to 350°F and spray a 8 x 8 baking pan with cooking spray.
- Melt the chocolate and butter in a small saucepan over lowest heat setting, stirring until smooth. Remove from heat. Transfer chocolate to a mixing bowl.
- Beat in the sugar. Add the eggs and vanilla and beat until smooth. Add the flour and salt and mix until combined. Add the nuts.
- Pour the batter into the greased pan and bake for 25 – 30 minutes or until a cake tester or toothpick inserted in the center comes out free of batter. Let cool before cutting.
*To toast walnuts, 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.