Karen's Bittersweet Brownies
by Karen Levin

12 ounces bittersweet chocolate*
1/2 cup unsalted butter
2 large eggs
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup coarsely chopped macadamia or walnuts, lightly toasted (optional)
Powdered sugar

Heat oven to 350oF. Coarsely chop enough of the chocolate to measure 1 cup; set aside. Break remaining chocolate into chunks; place in a small saucepan with butter. Cook over low heat until chocolate and butter are melted and well combined, stirring frequently. Set aside to cool 5 minutes.

In a medium bowl, beat together eggs, sugar and vanilla with a wooden spoon. Slowly beat in chocolate mixture. Add flour and salt; mix just until flour is incorporated. Stir in reserved chocolate and if using, the nuts. Transfer batter to an 8 or 9-inch baking pan lined with foil. Bake 28 minutes or until center is just set. (Do not over bake, as brownies will continue to cook during cooling). Transfer to a wire rack; cool completely.

Remove foil with brownies to a carving board. Using a large chef’s knife, cut brownies into squares and dust with sifted powdered sugar. Makes 16 to 20 brownies.

*Ghirardelli double chocolate chips (a combination of bittersweet and semi sweet) may replace the bittersweet chocolate. Omit the chopping step.