½ cup cocoa
1 stick butter
1 cup sugar
¼ cup flour
1 cup broken-up walnuts or pecans
1 teaspoon vanilla
pinch of salt
Preheat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts, and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8x8 square pan. Bake 40 minutes. Do not overbake; they should be gooey. Let cool, and cut into bars.
The story behind the brownies in The New York Times