From the NY Times Cookbook
This is the best ratio for brownies—any more flour makes a drier, cakier brownie. The only improvement I’ve made is to use a really, really fine chocolate, and then they are the richest brownies ever.
4 squares (ounces) unsweetened chocolate
1/3 c butter
2 eggs
1 cup sugar
½ c sifted all-purpose flour
½ c chopped walnuts or pecans
1 tsp vanilla extract
¼ tsp salt
Preheat oven to moderate (350F). Grease a 9 x 9-inch pan, line with paper and grease the paper.
Melt the chocolate and butter together. Beat eggs with sugar until fluffy and add to chocolate mixture.
Add flour, blend and add nuts, vanilla and salt. Stir until well mixed.
Spread batter in prepared pan. If desired, garnish top with additional walnut or pecan halves.
Bake for about twenty-five minutes. Cool in pan, turn out, remove paper and cut into bars or squares.