Boston Cooking School Brownies

I'm not sure where this came from. It was a clipped recipe my Mom gave me. It says "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). I did not use walnuts, as I don't care for nuts in my brownies! If you prefer, top baked brownies with ganache and sprinkle chopped pecans on

• Ready In: 1 hr 15 mins
• Serves: 9
• Yields: 9 brownies

Ingredients

• 16  tablespoons butter, plus more for greasing
• 4  ounces  unsweetened baking chocolate
• 2  cups sugar
• 2  eggs, beaten
• 1 1⁄2 teaspoons vanilla extract
• 1  cup  roughly chopped walnuts (optional)
• 1  cup flour

Directions

1. Preheat oven to 325.
2. Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside.
3. Melt butter and chocolate together in a 2-qt saucepan, stirring often.
4. Remove from heat and stir in sugar.
5. Add eggs and vanilla and stir until smooth.
6. Add nuts, if using, and flour, and stir until incorporated.
7. Pour into prepared baking pan and smooth.
8. Bake about 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool at least 2 hours before cutting and serving.