Instructions: Toast nuts in dry skillet set over medium heat until lightly browned, 3 to 4 minutes. Set aside. Microwave chocolate until melted, about 1 minute. Set aside until cooled to room temperature.

Beat butter and sugar on medium speed until very well mixed. Add 1 egg and mix until almost incorporated. Add remaining egg and mix until just combined. Scrape sides of bowl. Add vanilla and melted chocolate and mix 30 seconds. Mix in flour and salt on low speed until almost combined, with some flour still visible. Using spatula, fold in chocolate chips and nuts.

Pour into greased and floured 9-inch pan. Smooth top. Bake at 350 degrees until center stops rising and toothpick comes out with a few moist crumbs, about 27 minutes. Cool to room temperature. Cut into 12 squares, or refrigerate overnight, covered airtight up to 3 days. (Can be frozen up to 2 weeks.)

This recipe yields 12 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.