2 (3 oz.) bars bittersweet chocolate
6 tbsp. unsalted butter
1 1/4 c. sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. + 2 tbsp. superfine sugar
2 extra lg. eggs
1 c. coarsely chopped walnuts

Preheat the oven to 350 degrees F. One 8 inch square baking pan, greased, lined with parchment or wax paper, then greased again and floured.

Break the chocolate into squares and place them together with the butter, in the top of a double boiler set over very hot water. The water must not simmer or touch the bottom of the double boiler insert.

Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that it does not get too hot. Remove from the heat source before fully melted and stir, using the residual heat to complete the melting. Allow the chocolate to cool just until not hotter than lukewarm.

In a small bowl, whisk together the flour, baking powder and salt. Gradually add the sugar, eggs and then the flour mixture to the chocolate. Mix until well incorporated. Stir in the walnuts.

Scrape the batter into the prepared pan and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. The brownies should still be slightly moist in the center.

Loosen the sides with a small metal spatula and unmold onto a lightly greased cookie sheet. When cool, use a serrated or sharp knife to cut the brownies into 2 inch squares. Wrap each brownie in plastic wrap to preserve moisture. You can turn brownies into an elegant dessert by serving them with vanilla ice cream and chocolate sauce.

Saran wrap is ideal for wrapping brownies because it is an airtight plastic with no microscopic "breathing holes", unlike many other brands.