Boudin Bakery Brownies

1 cup (2 sticks) butter, plus extra for greasing the dish.

8 ounces bittersweet chocolate

5 eggs

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

1 1/2 cups (6.38 ounces) flour

2 1/2 cups toasted, chopped pecans or walnuts

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over
low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an
electric mixer, beat together the eggs, sugar and vanilla until light and
fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted
chocolate, then the salt and flour just until combined. Gently fold in the
nuts.

4. Pour the batter into the prepared pan. Bake in the center of the oven
until puffed and almost set, about 45 minutes. A toothpick inserted will be
slightly moist. Remove and cool slightly before serving.