So perhaps you’re detecting a theme here.  Chocolate, chocolate, and more chocolate.  But, to be fair, all of the chocolate-infused deliciousness I have provided recipes for are quite different in texture and flavor like this one here.  You will not, I repeat, you will not be able to top the ooey, gooey morsels of chocolate brownie heaven laced in every bite of these brownies.  I have to say I love brownies and this is one of those recipes that has everyone in the house sniffing their way to your kitchen counter with smiles on their faces and laughs in their bellies.  Enjoy, I mean really, really enjoy and sprinkle a little nuts on top if that makes you happy.

Ingredients

• 2 sticks (16 ounces total) butter, unsalted
• 4 ounces chocolate, unsweetened
• 3 large eggs
• 2 cups sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup chopped nuts (optional)

Directions

1. Preheat over to 350°F. Grease a rimmed baking sheet.  Line it with parchment paper (leave a little overhang.).  Grease the paper and sprinkle with flour and swirl to cover the entire surface.  Knock out the excess flour.
2. In a double boiler, melt the chocolate with one stick of butter.
3. In an electric mixer, cream the butter. Add sugar and continue mixing until fluffy. Fold in chocolate mixture.
4. Beat in the eggs, vanilla and salt. Gently fold in the flour and mix just until blended.  Do not over mix.
5. Spread the batter evenly in the pan. Tap the bottom of the pan a few times on the counter, which will help even out the batter.
6. If desired, sprinkle nuts on top.
7. Bake brownies 25 minutes. Remove from oven and let cool 10 minutes.  Place a cooling rack or cookie sheet over the pan, then invert to remove the brownies.  Remove paper.  Let cool another 15-20 minutes, if you can wait that long before eating.  Cut into squares.