2 ounces unsweetened chocolate
1/4 lb. semisweet chocolate
1/4 lb. unsalted butter
1/4 teaspoon salt (optional)
1/2 teaspoon vanilla extract
1 cup sugar
2 large eggs
1/4 cup all purpose flour, sifted
1 cup chopped pecans or walnuts
Preheat oven to 325°F. Line an 8 inch square baking pan with a 12 inch square piece of aluminum foil, shiny side up. Press into baking pan and lightly butter.
Combine chocolates and butter in a heavy saucepan over very low heat. Whisk occasionally until melted and smooth. Remove from heat, stir in salt, vanilla and sugar. Stir in eggs one at a time until fully incorporated. Add flour and stir briefly until batter is smooth and shiny and pulls away from sides of pan. Stir in walnuts.
Spread into prepared baking pan and bake about 40 minutes or until tester comes out clean when inserted in center. Cool in pan before cutting.