150 grams semisweet chocolate chopped
1/2 cup (113) grams unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated whitesugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purposeflour
50 gm chopped walnuts.
1. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt.Add walnut.
3. Pour into the prepared pan and bake for about25-30 minutes, or until a toothpick inserted in the center comes out witha little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.