3/4 cup (1 1/2 sticks) H-E-B Butter
2 bars (4 ounces each) Ghirardelli Semisweet OR Bittersweet
2 cups Domino Granulated Sugar
1/2 teaspoon Alessi Sea Salt
4 large H-E-B Eggs
1 1/2 cups flour
1 tablespoon Morton & Bassett Vanilla Extract
1 1/2 cups chopped Azar Walnuts OR Pecans
Heat oven to 350 degrees F. Spread 1/2 tablespoon butter over bottom a
nd sides of a 9 x 13-inch baking dish.
Break or cut chocolate into 1-inch pieces. Melt butter and chocolate t
ogether in a 2-quart saucepan over Low heat; stir to blend and remove
immediately from heat. Whisk in sugar and salt. Add eggs, one at a tim
e, and whisk to blend well after each addition.
Stir in flour, 1/2 cup at a time, and vanilla, until just blended; add
nuts and stir.
Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies
are set and just beginning to brown at edges. Do not overcook. Remove
from oven and place pan on a wire rack to cool 20 to 60 minutes. Cut
into squares and serve warm