Brownies
Source: Katharine Hepburn
1/2 cup cocoa or 2 squares (1 oz each) unsweetened baker's chocolate
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 cup flour
1/4 tsp salt
1 cup roughly chopped walnuts or pecans (toast if desired)
Melt the butter and the cocoa or chocolate together in a heavy saucepan over low heat, stirring constantly with a wooden spoon.
Remove from heat and stir in sugar. Allow to cool slightly.
Stir in the eggs one at a time, add vanilla and mix until smooth.
Add the flour and salt, fold in the nuts.
Pour the batter into a 8x8 baking pan that has been buttered and lined with parchment.
Bake at 325 for 35-40 minutes, do not overbake.
Let cool completely before cutting. (can cover and refrigerate overnight before cutting for even better results)