Butter a square 9x9-inch cake pan. (I like to put a square of parchment paper on the bottom and to butter on top of it).
Melt the chocolate and the butter in a double boiler, stirring until smooth. ***Preferred method-use a microwave (see modifications).
Remove from heat or microwave. Mix in sugar.
Add the eggs. vanilla, salt and sugar. Combine well.
Mix in the walnuts.
Spread in pan.
Bake for 35-40 minutes or until dry on top and almost firm to touch.
Set the pan on a rack to cool for about 1 hour, then cut the brownies into squares.
***Use a 9x13 pan to double the recipe.
Modifications
I can’t use my hands to break the Baker’s chocolate apart so I use a butter knife to push down on the seams to break it apart. This will help it melt more easily to incorporate with the butter in the microwave.The microwave is the preferred way to melt the butter and chocolate for everybody. There are no worries about water getting in to the chocolate from a double boiler. Microwave for a minute and stir well. Microwave for another 30 seconds and stir well. Repeat one or two more times as needed until all ingredients are just incorporated.Using the microwave to melt the butter and Baker's chocolate for the brownies.I bought walnut pieces and didn’t have to chop up walnuts on my own.
