Before you mix anything up you should first prepare your pan. Either a Pyrex or metal pan will work, just so long as it measures roughly 8″x8″. First spray the insides with non-stick spray or rub the insides with butter. Next take some flour and dust the inside, ensuring that all surfaces are coated and that the excess is removed by tapping the bottom and sides.

If you want to add almonds, and it is a great option, you should dry toast them right after you prepare the pan. You should do this step in the oven at 375 until you can smell them, checking them after five minutes. Incidentally, cutting them while still hot from the oven will help them cut without breaking into pieces. Or, if you don’t care about using nutty chunks, you can just crush them into uneven bits.

Mix the flour, baking powder, cocoa power and salt in a bowl.

1 cup all purpose flour
1 tsp. baking powder
2 T. cocoa powder
1/4 tsp. salt

In a medium sized pot over low heat melt the butter, as soon as it is liquid stir in the chocolate. Once the chocolate is almost completely melted completely, remove the pot from the heat and let the chocolate finish melting. Last, whisk in the sugar and vanilla, making sure to give the sugar crystals time to dissolve.

10 oz. bittersweet chocolate
1 stick of unsalted butter (add half as much salt if the butter is salted)
1 1/4 cups of sugar

Next add the eggs one at a time and whisk until glossy and gelatinous. Mix in the dry ingredients, including the toasted almonds if using, and pour the batter into the prepared pan.

3 eggs
2 tsp. vanilla extract
3/4 C. toasted almonds, chopped (optional)

Bake at 325 for 30-35 minutes in a metal pan, or 35-40 minutes in a Pyrex pan. The brownies are done when a toothpick inserted into the center comes out mostly clean. (More or less depending on how well done you like your brownies).