ADAPTED from Smitten Kitchen
BACKGROUND: If someone asked me what’s my greatest weakness, I might have said brownies last week. For the life of me, I can’t make the moist, chewy brownie. They’re either dense and too fudgy or dry. I finally discovered success with this recipe. Now I have to discover what my new kryptonite is.
INGREDIENTS: 3 ounces (85 grams) semisweet chocolate, 1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan, 3/4 cup of granulated sugar, 2 large eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams), 2/3 cup (85 grams) all-purpose flour, 1 cup of toasted and chopped walnuts
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size.