Boston Cooking School Brownies | Saveur
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).
Ingredients
- 16 tbsp. butter, plus more for greasing
- 4 oz. unsweetened chocolate
- 2 cups sugar
- 2 eggs, beaten
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. vanilla extract
- 1 cup roughly chopped walnuts
- 1 cup flour
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