Chewy Fudge Brownies Recipe

Preheat the oven to 400 degrees. Line an 8-inch square baking pan with foil or baking parchment, leaving some to overhang two opposite sides.

In a medium saucepan over low heat, heat the chocolate and butter, stirring frequently, until melted and smooth and hot enough that you want to remove your finger quickly after dipping it in to test.

Remove from heat and stir in the sugar, salt and vanilla with a wooden spoon. Add the cold eggs, 1 at a time, stirring well to incorporate each. Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy and beginning to come away from the sides of the pan, 1 to 2 minutes. If desired, stir in nuts.

Spread the batter evenly in the prepared pan.

Bake for about 20 minutes, or until the brownies just begin to pull away from the sides of the pan. The top will look dry, but a toothpick inserted in the center will come out wet with chocolate. Immediately place pan in refrigerator, or place in larger pan filled 3/4-inch deep with ice water.

When completely chilled, lift up the ends of the foil or parchment liner and transfer to a cutting board. Cut into squares. Store in an airtight container for 2 to 3 days.