Tuesday, January 10 is national Bittersweet Chocolate Day. What a perfect reason to enjoy these Bittersweet Chocolate Brownies, courtesy of our friends at The Spruce Eats.

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch square baking pan or line the pan with greased parchment paper.

Melt 8 ounces bittersweet chocolate and 4 ounces unsalted butter in a bowl or pan over simmering water and stir until smooth and warm. Set aside to cool.

In a mixing bowl of an electric mixer, beat 4 large eggs with 1/4 teaspoon salt, 1-1/4 cups sugar and 1-1/2 teaspoons pure vanilla extract until the mixture is thickened and light in color. Stir in the cooled, melted chocolate and butter mixture. Fold in 3/4 cup all-purpose flour and 1/2 cup chopped walnuts.

Spread brownie mixture in the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Remove the brownies to a rack and cool completely before cutting them into squares. Enjoy them on their own or topped with a scoop of your favorite ice cream.