Boston Cooking School Brownies

INGREDIENTS

16 tbsp. butter, plus more for greasing
4 oz. unsweetened chocolate
2 cups sugar
2 eggs, beaten
1 1/2 tsp. vanilla extract
1 cup roughly chopped walnuts
1 cup flour

INSTRUCTIONS

1. Heat oven to 325°. 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 pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add walnuts 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.


This recipe for a gooey and rich brownie was originally published in Fannie Merritt Farmer's The Boston Cooking-School Cook Book (Little, Brown, 1911).
Source: http://www.saveur.com/article/Recipes/Boston-Cooking-School-Brownies