Melanie's Brownies

ingredients

12 Tbsp. (1 1/2 sticks) unsalted butter, cut in pieces, plus more for pan
8 ounces best-quality bittersweet or semisweet chocolate, such as Valrhona, roughly chopped (i prefer bittersweet and if you find above 70% cocoa, better)
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed dark-brown sugar
2 Tbsp. pure vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tsp. salt
Optional: 1/2 c walnuts or pecans (i prefer the pecans)

1
Preheat oven to 350 degrees.
2
Grease 9x13 inch baking pan with butter, set aside. To save on cleaning (also easier to cut), line the baking dish with aluminum foil, grease it (the spray butter make life a hell of a lot easier) and coat with cocoa.
3
In the top of a double boiler or in a heat-proof bowl over simmering water, melt the butter and chocolate until smooth; stir occasionally. Remove from heat. Allow to cool to room temperature.
4
In a large mixing bowl, combine the eggs, granulated and brown sugars, and vanilla, and beat well with a wire wisk.
5
In a separate bowl, combine the sifted flour and salt.
6
Add the cooled chocolate mixture to the egg mixture and, using a wooden spoon, stir until well combined. Gradually add the flour mixture, and beat until thoroughly combined. Pour batter into the prepared pan.
7
Bake until a tester inserted into the center of the brownie comes out clean, about 30 minutes. Do not overbake. If you like the brownies a bit gooey-er, then take them out at 25 and let them sit for a few hours before cutting them.
8
Let stand on a rack in the pan until cool. Cut into 3-inch squares and serve. Store in an airtight container, at room temperature, up to 2 days.
9
This recipe yields brownies that are moist and fudgy. If you prefer a lighter, cakier brownie, add an additional egg to the batter.