Brownies

Brownies
MAKES ONE 9-BY-l3-INCH PAN, ABOUT 2l/2 DOZEN BROWNIES

How do you like your brownies? Moist and chewy? Fudgy? Light
and cakey? If we took a vote, the traditional American favorite probably
would turn out to be "moist and fudgy." That's what these are.

1 cup unsalted butter
4 squares (4 ounces) unsweetened chocolate
4 eggs
2 cups sugar
1 teaspoon vanilla
l/s teaspoon salt
l/2 cup all-purpose flour
1 cup walnuts, coarsely chopped
Chocolate Cream Frosting (optional)

Preheat oven to 350°F. Butter and flour a 9-by-13-inch baking
pan.
In a saucepan or the top half of a double boiler, melt the butter
and chocolate together over boiling water. Let cool to room temperature.
In a large bowl, beat the eggs until fluffy and slowly beat in the
sugar, until the mixture is light and lemon-colored. Add the vanilla
and salt. Blend the chocolate mixture into the egg mixture, and carefully
fold in the flour. Blend in the nuts. Pour batter into the prepared
pan and bake 25 to 30 minutes, until the center is just set. Do not
overbake or brownies will become hard. Cool in the pan before
cutting into bars. Frost with Chocolate Cream Frosting, if desired.