| 1 | Preheat oven to 32Butter a 10x15-inch baking sheet (jellyroll pan). |
| 2 | Dust with flour and shake out excess. |
| 3 | Melt the chocolate and butter in a small saucepan over very low heat, or in the top of a double boiler. |
| 4 | Set aside to cool slightly. |
| 5 | Beat the eggs, sugar and vanilla in a bowl with an electric mixer until thick and fluffy. |
| 6 | Stir chocolate into the eggs. |
| 7 | Add 1 ?cups flour and the salt; mix until just combined; do not overmix. |
| 8 | Stir in the chopped walnuts, if desired. |
| 9 | Bake in center of oven 25-30 minutes or until center of brownies is just set. |
| 10 | Allow to cool completely before cutting into squares about 2x2 inches. |
| 11 | per brownie (without nuts) about 212 calories, 13g fat. |
| 12 | recipe by : parade magazine (7/30/95) |
