NYT Super Natural Brownies

Oh. Look, another brownie recipe.

At this point I think I have tried so many they are all intermingled in my mind...my mind which is mush because I'm a mother and I don't sleep.

**sigh**

These were good...they didn't jump out of the oven at me saying, "HEY, I'm the best brownie you have ever eaten and you shall never make another kind of brownie ever again."

They were just sort of like, "Hey, what's up. I'm a brownie. I'm chocolatey and delicious and you probably want to eat me and have a glass of milk."

Have I lost my mind?

Probably.

Super Natural Brownies

Source: NYT
Yield: 15 decent sized brownies

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.