Boston Cooking School Brownies
Makes 9 brownies
Note: This recipe for a gooey and rich brownie was originally published in Mannie Merritt Farmer’s The Boston Cooking-School Cook Book (Little, Brown, 1911)
16 tbsp butter, plus more for greasing (2 sticks or 1 cup of butter)
4 oz. Unsweetened chocolate
2 C sugar
2 eggs, beaten
1 ½ tsp. Vanilla extract
1 C roughly chopped walnuts (or nuts of choice)
1 C flour
1. Heat oven to 325 degrees. Grease an 8 x 8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
2. Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add nuts and flour and stir until incorporated.
3. Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.