8oz dark baking chocolate (I use 70% Belgian chocolate from Trader Joes)
1 1/4 cups butter (I use Plugra from Trader Joes)
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (pecans, hazelnuts, or whatever you like)
Heat oven to 350 F.
Melt butter, stir in chocolate until completely melted.
Cool in the fridge.
Beat eggs until foamy, add sugar and vanilla and beat until creamy.
Fold in first the chocolate/butter, then the flour, then the nuts.
Spread in 13x9-inch Pyrex form.
Bake 30 minutes or until toothpick inserted in center comes out
with fudgy crumbs. Do not overbake.
When using hazelnuts, try replacing the vanilla with a tablespoon of
© 2003 Susanne Z. Riehemann