Brownies (The Essential New York Times Cookbook, Hesser p.684)
  1. 1. Heat the oven to 350 degrees. Butter an 8-inch-square baking pan and line the base with parchment.
  2. 2. Melt the chocolate and butter in a saucepan over low heat. Remove from the heat.
  3. 3. Beat the eggs with the sugar until the sugar is mostly dissolved, and add to the chocolate mixture. Add the other ingredients and mix well. (Note, I stir the nuts around in the flour mixture to coat them so they disperse through the batter more readily.) Pour the batter into the prepared pan and smooth the top.
  4. 4. Bake until a toothpick inserted in the center comes out almost, but not quite, clean, about 25 minutes. Let cool for a few minutes, then invert the brownie onto a race, remove the parchment, and turn it right side up. When cool, cut into 16 squares.
Recipe Notes

Hesser’s cooking note:

You might laugh at the size of these brownies, which are 2-inch squares – brownie “bites” by today’s standard.  Cut them larger at your (waistline’s) peril.

November 14, 1943: “Gifts for the Absent Ones,” By Jane Holt.