Brownie Squares
For Crust See Recipe For Basic Butter Cookies
¾ Cup Unsalted Butter
10½ Oz Fine-quality Bittersweet Chocolate (not
Unsweetened), Chopped
1½ Cups Packed Light Brown Sugar
3 Lg Eggs, Lightly Beaten
1¼ Tsp Vanilla
¾ Cup All-purpose Flour
¼ Cup Plus 2 Tbsp Dutch-process Unsweetened Cocoa
Powder
¾ Tsp Salt
1½ Cups Walnuts (6 Oz; Optional), Toasted, Cooled, &
Coarsely Chopped
Grease A 13 X 9-inch Metal Baking Pan, Then Line With Foil, Leaving A 2-inch Overhang On Both Ends, & Grease Foil.
Follow Recipe For Basic Butter Cookies To Make Dough (do Not Chill), Then Press Dough Evenly Onto Bottom Of Baking Pan, Using Plastic Wrap On Top To Prevent Dough From Sticking To Your Fingers, & Chill Until Firm, About 20 Minutes.
While Crust Chills, Put Oven Rack In Middle Position & Preheat Oven To 375°f.
Bake Crust Until Golden Brown, About 30 Minutes. Cool Crust In Pan On A Rack 20 Minutes. (leave Oven On.)
Make Brownie Filling While Crust Cools:
Melt Butter & Chocolate With Brown Sugar In A 3-quart Heavy Saucepan Over Moderate Heat, Stirring Occasionally, Until Smooth. Remove From Heat, Then Whisk In Eggs & Vanilla Until Combined Well. Whisk In Flour, Cocoa, & Salt, Then Stir In Walnuts (if Using).
Spread Brownie Batter Over Cooled Crust & Bake Until Set, About 20 Minutes. Cool Completely In Pan On Rack, About 1½ Hours.
Run A Heavy Knife Under Hot Water & Wipe Dry, Then Cut Confection Into 1-inch Squares.
Note: Squares Keep, Layered Between Sheets Of Wax Paper Or Parchment, In An Airtight Container At Room Temperature 1 Week.
Makes About 6 Dozen Cookies.