My London landlady introduced me to her friends as follows: “This is Meghan. She makes the world’s best brownies.”
I’ll only add that this recipe is my mother’s. So, technically, she makes the world’s best brownies. Like mother, like daughter indeed.
3 1-ounce squares of unsweetened chocolate or 9 tablespoons of unsweetened chocolate and 3 additional tablespoons of butter
1/2 C. butter, softened
1 1/2 C. of granulated sugar
1 1/2 tsp of vanilla
1 1/2 C. chopped walnuts/pecans
1 C. flour
1) Whip butter and add eggs.
2) Stir in dry ingredients.
3) Coat a brownie pan (mine is 7×7 or so) with butter, then lightly dust the pan with cocoa. Pour in batter and bake at 325 degrees for about 35 minutes.
4) A toothpick test isn’t necessary, since these come out quite fudgey and they’ll continue baking once removed from the oven.