So we started dating. Then I got nervous and fled. Now thankfully we're dating again. Not just for the brownies, but I do have two pans of fresh ones in my freezer (with nuts and without).
Here's a quick version of the recipe: 8 oz baker's choc, (Kperl likes Callebaut or, lacking that, Scharffen Berger) 3 sticks unsalted butter, 3 cups sugar, 3/4 cup flour, 2 tsps kosher salt, about a tablesp of vanilla, 6 eggs. Melt the butter and choc over a double boiler. Stir in the sugar. Add the eggs one at a time, mixing until blended but don't overmix; that way you get a nice crust around the edge brownies, if you're that way. Myself, I like center-cut.
Then add the flour, salt and vanilla. The consistency is more custardy than a normal brownie batter. Toast walnuts if you want and toss them in. Get two 8x8 silicone pans; split the batter between them and bake in a slow oven (I think it's 325) for half an hour. Test for done-ness with a clean knife; you should get a bit of batter. If they're still really wet, back into the oven, but test every five minutes. Take them out when you're still getting batter on the knife; you want them to be slightly underdone. Put them on a rack to cool for about half an hour; then throw them into the fridge for at least half an hour to really chill and set.
We pop them out of the pans before we cut them up; that's why silicone is so easy.
They freeze really well. Or take them to a party. Who knows.