Classic Brownies

1 stick of butter (8 ounces)
4 ounces unsweetened chocolate (I used Scharffen Berger?s 99% Cacao)
1 1/4 cups sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour
2/3 cup chopped nuts like toasted walnuts or pecans or dried tart cherries
2 eggs


Ingredients
1 stick of butter (8 ounces)
4 ounces unsweetened chocolate (I used Scharffen Berger?s 99% Cacao)
1 ? cups sugar
1 teaspoon vanilla (shameless plug: Spice Islands Vanilla, please!)
? teaspoon salt
? cup flour
2/3 cup chopped nuts like toasted walnuts or pecans or dried tart cherries
2 eggs

Method
Preheat your oven to 400?. Grab an 8-inch square metal baking pan. I repeat, grab an 8-inch square metal baking pan. No glass nor pyrex as it could crack when you get to the ice bath stage.

Line the metal baking pan with foil or parchment so that it comes up all four sides.

Melt the butter together with the chocolate in a double boiler or in a bowl placed above simmering water, not boiling water. Stir to mix, you want it smoooooooth.

With a spatula or wooden spoon, mix in the sugar, vanilla and salt. Add the eggs one at a time and then mix in the flour. Stir the mixture for 1 minute, until smooth. You?ll know it?s ready when it begins to come away from the sides of the bowl.

Add the nuts or dried fruit next, right before placing in the pan to bake. Bake for 20-25 minutes or until the edges pull away from the pan.

While the brownies are in the oven, prepare the ice bath by using a large roasting or baking pan, larger than the 8-inch square baking pan that the brownies are in. Fill this large pan with ice cubes and cold water. Once the brownies have baked and are removed from the oven, place them into the ice bath but be careful not to splash any water onto the brownies. You don?t want that to happen. Let them cool in the ice bath and then remove and cut into 16 squares. Prepare to say ?Oh!?