Preheat oven to 325°F. Greade a 9x9-inch metal baking pan lightly or linewith parchament paper. Melt chocolate in double boiler, over simmering, but not boiling, water. Cool to room temperature. Cream butter until fluffy. Add sugar in thirds, continuing to beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating each well. Mix in melted chocolate. Fold in flour by hand. Do not overmix. Fold in the nuts if using them. Pour batter into prepared pan. Bake for 22 to 25 minutes. If you are using a glass baking dish bake 17 to 20 minutes or until top is dry and a toothpick in center comes out clean. Cool completely in pan beforecutting.
Instructions
Preheat oven to 325°F. Greade a 9x9-inch metal baking pan lightly or linewith parchament paper. Melt chocolate in double boiler, over simmering, but not boiling, water. Cool to room temperature. Cream butter until fluffy. Add sugar in thirds, continuing to beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating each well. Mix in melted chocolate. Fold in flour by hand. Do not overmix. Fold in the nuts if using them. Pour batter into prepared pan. Bake for 22 to 25 minutes. If you are using a glass baking dish bake 17 to 20 minutes or until top is dry and a toothpick in center comes out clean. Cool completely in pan beforecutting.
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