Classic Brownines

Paraphrased from Smitten Kitchen


1 cup  chopped, toasted nuts (optional)
1 1/4 cup flour (cake flour works well)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces baking chocolate, finely chopped
12 tablespoons unsalted butter, cut in pieces
2 1/4 cups sugar
4 large eggs
1 Tablespoon vanilla extract

1. Pre-heat oven to 325. Line a 9x13 pan with foil
2. Toast nuts 5-8 minutes or until fragrant
3. Whisk dry ingredients together
4. Melt butter and baking chocolate in microwave or in a bowl set over a saucepan of boiling water; stir often to prevent burning. When mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking, add vanilla whisk until smooth and homogeneous. 
5. Transfer batter to prepared pan, spread in to the corners and smooth with a spatula. Bake until a tooth pick comes out with a few moist crumbs. 30-35 minutes (it always takes 40 minutes for me) Cool on wire rack or in freezer (2 hours)