When lining the baking pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.

　　

Ingredients

makes 16

　　1/2 cup (1 stick) unsalted butter, plus more (room temperature) for foil

　　8 ounces semisweet chocolate, coarsely chopped

　　1 1/4 cups sugar

　　3/4 teaspoon salt

　　3 large eggs

　　3/4 cup all-purpose flour

　　1 cup chopped walnuts or pecans (about 5 ounces; optional)

　　

Step 1

Preheat oven to 350°F. Line an 8-inch-square baking pan with aluminum foil, leaving an overhang on two sides; butter the foil.

　　

Step 2

Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; heat, stirring frequently, until almost melted. Remove from heat; stir until completely melted.

　　

Step 3

Whisk sugar and salt into chocolate mixture until smooth; whisk in eggs until combined. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if desired.

　　

Step 4

Spread batter evenly in prepared pan. Bake, rotating pan halfway through, until a cake tester inserted into the center comes out with only a few moist crumbs attached, 45 to 50 minutes. Transfer pan to a wire rack to cool completely.

　　

Step 5

Use foil to lift brownie from pan; peel off foil and discard. Cut into 16 squares. Brownies can be stored up to 2 days at room temperature in an airtight container.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.