Fudgy Chocolate Brownies

From KitchenChick

Fudgy Chocolate Brownies
from Martha Stewart Baking Handbook

Some people prefer their brownies cakey. We developed this recipe to satisfy our craving for a bar that was just the opposite: dense, fudgy and full of deep chocolate flavor.

1 stick (1/2 cup) unsalted butter, plus more for pan
8 oz. bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt

1) Preheat oven to 350 degrees F. Butter an 8 inch square baking pan or glass dish. Line the pan with parchment paper, leaving a 1/2 to 1 inch overhang on two sides. Set aside.

2) Place butter and chocolate in a double-boiler over simmering water, stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cooled to room temperature, 10 to 15 minutes. (You can improvise a double boiler by setting a large heatproof bowl over a pan with simmering water. Becareful to not let water drip into the bowl, or the chocolate could "seize". Other tips for melting chocolate.)

3) Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.

4) Pour batter into prepared pan and smooth top with an offset spatula. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

For nutty version: Fold in 1 1/2 cups walnut halves, finely chopped, after the flour and salt. Proceed with recipe.