Best Friends Forever Brownies

Ingredients

• 3 large eggs 
• 0.5 cup flour all-purpose
• 0.5 teaspoon sea salt fine (if you have sea salt, use it)
• 1.5 cups sugar 
• 12 tablespoons butter unsalted cut into pieces
• 3 ounces baker's chocolate unsweetened chopped (100 percent cacao)
• 0.3 cup cocoa powder unsweetened (any type, as long as it's )
• 1.5 teaspoons vanilla extract pure
• 0.8 cup walnuts chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil
• spatula

Directions

1. Heat oven to 325°F with rack in middle. Lightly grease or butter pan and line with crisscrossed sheets of parchment or foil, leaving a 1-inch overhang.
2. Melt chocolate with butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth.
3. Remove bowl from pan and let cool 5 minutes.
4. Add sugar and whisk well.
5. Add eggs, 1 at a time, whisking well after each addition, and whisk mixture vigorously until smooth and cohesive.
6. Whisk in vanilla and salt.
7. Add flour and cocoa and stir with whisk until incorporated and batter is smooth.
8. Fold in nuts with a rubber spatula.
9. Spread batter evenly in pan and bake until a wooden pick comes out clean, about 40 minutes.
10. Cool brownies completely in pan on a rack.
11. To remove them easily from the pan, use the parchment overhangs to lift the brownies, still on the parchment, from the pan.
12. Cut brownies into serving pieces.
13. •Brownies are best when made 1 day ahead and left uncut, but they will still be insanely delicious if made and consumed the same day.•Brownies keep 5 days, well wrapped in a cookie tin or plastic container, but I doubt there will be any left by then.