1 cup all-purpose flour, plus additional for the pan.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, room temperature
5 ounces unsweetened chocolate, chopped
2 cups dark brown sugar, packed
3 large eggs, room temperature
2 teaspoons pure vanilla (or dark rum)
1/2 cup chopped walnuts, pecans, or sunflower seeds

Preheat oven to 350°F.

In a large bowl, whisk together dry ingredients and set aside.

In a Pyrex bowl or in a double boiler over boiling water, melt together the butter and chocolate until mostly melted. Add brown sugar and beat well until smooth, about 2 minutes. Beat in eggs and vanilla.

Gradually stir in the dry ingredients with a large spoon and stir only until just mixed, adding nuts last, about 30 seconds.

Transfer batter to greased and floured 9x13-inch pan and bake in preheated oven for about 35 minutes. A wooden pick inserted in center will still be coated with slightly damp crumbs, but top will appear set.

Remove from oven to cool on wire rack. Cut into squares while still warm.

Brush with melted butter and sprinkle with chopped nuts, if desired, or serve with ice cream or whipped cream.

Submitted by: Belle