Best-Ever Brownies

So we get a subscription to Bon Appetit magazine.  Not exactly sure why we get it, because I don't think we pay for it.  At any rate, the recipes tend to be more complicated than I like to make on any given night.  Their February issue has a huge picture of brownies with the title "Best-Ever Brownies" on the cover.  We had to try them.  The long and short?  They're really good brownies, and they taste not at all like the Gheradelli brownies we normally make.  They're very dense, very chocolately, and pair very well with coffee the next morning.  Here's how it works:

10 tablespoons unsalted butter
1.25 cups granulated white sugar
.75 cup unsweetened cocoa powder (we used cocoa powder from Penzey's Spices, which was fabulous)
1 teaspoon vanilla extract (we used home made)
2 eggs
.33 cup + 1 TBSP flour
1 cup chopped walnuts

1. Preheat oven to 325.
2. Line bottom and sides of 8x8 pan with aluminum foil and spray with non-stick spray.
3. Measure out the sugar, cocoa, vanilla, 2 TBSP water, and 0.25 tsp salt into a large mixing bowl
4. Melt butter (cut into 1 TBSP slices) in saucepan over medium heat.  Cook until the butter starts to brown, but before it burns.  Stir it as it cooks.
5. Remove the butter from the heat, immediately dump it into the dry mixture.  Stir vigorously to mix.
6. Let cool 5 minutes
7. Add eggs to mixture, 1 at at time.  Beat them in very well.
8. When the mixture is consistent, add the flour.  Beat 60 strokes.
9. Lightly stir in nuts.
10. Put the brownies in the pan (note: this word here should be "coax" - the mixture is very thick)
11. Bake for 25 minutes, or until a fork / toothpick / olive pick inserted into the middle comes out clean.