8 ounces Unsalted Butter (2 sticks)

16 ounces semisweet chocolate (Ghiradelli ® or Bakers ®)

2 ¼ cups Granulated Sugar

1 ¾ cup of All Purpose Flour

½ cup Unsweetened Cocoa

1 teaspoon Salt

½ teaspoon Baking Powder

5 Large Eggs

1 tablespoon Vanilla

1 ½   cups Walnuts roughly chopped (optional)

Baking Instructions:

Preheat oven to 350 degrees.

Butter a 9x13 brownie pan.  Cut a piece of parchment paper to extend over short sides. Then butter parchment paper.

Chop chocolate and butter. Place in a glass bowl with and melt in the microwave stirring every 30 seconds.  Remove while little pieces of chocolate remain.  Continue stirring until all smooth. Mix in sugar. Let cool for 15 minutes.

Combine dry ingredients and set aside.

With electric mixer, on very low setting, mix eggs and vanilla and add in chocolate mixture.  Gently mix in dry ingredients until all combined. Add nuts if desired.

Pour into brownie pan.  Bake 35 – 40 minutes.  Toothpick inserted near edges should be dry but center should be a bit wet.  Do not over bake.

After 30 minutes, lift onto cooling rack.  When fully cool place on cutting board and cut into squares.  Serve plain or with ice cream and desired garnishes.

-Barbara Esatto, The Chocolate Goddess