The recipe for these brownies was given to me by a dear friend on the condition that I NOT publish the recipe, but I’ve adapted the recipe slightly, so she’s allowing me to divulge her secret and share it with you.

Nina’s Best Brownies Ever Makes 16 (2-inch) squares.

2 sticks (1 cup) unsalted butter, softened to room temperature
8 oz Baker’s bittersweet chocolate (not unsweetened), coarsely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
½ cup chopped walnuts (OPTIONAL)

Preheat the oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) with some of the softened butter. Melt the remaining butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

Mix together flour, baking powder, and salt in a small bowl.

Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until mixed well. Whisk in the flour mixture, then add walnuts, if using and the batter into the baking pan.

Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35-40 minutes for fudgey brownies; or until wooden pick or skewer comes out clean, Bake longer for drier, cake-like brownies.

Cool brownies in the pan and cut into squares. (You can sneak a taste while they are still warm.)