From The International Chocolate Cookbook by Nancy Baggett
Melt butter and chocolate in a heavy saucepan over low heat. Use a largish saucepan, since you can use it to make the brownies in. Saves washing a separate bowl. Remove from heat and allow to cool a bit.
Sift together flour, salt, and baking powder.
Stir sugar into chocolate until dissolved, but it will be grainy; if the sugar all melts, it's too warm. Stir in the eggs and the vanilla. Stir in flour until smooth, but don't beat it until it's tough, you know?
Add the nuts at this point, if you're a gomer.
Put the batter into the pan, and put the pan in the oven. After 15 minutes, reduce heat to 325. Remove from heat in between 10 and 15 minutes. A toothpick may come out clean, but don't worry if it's a little greasy. If it comes out dry, uncook for a few minutes.
Cool in pan on a rack.
Try 'em vegan-style: