1 c. sugar
2 oz. chocolate (unsweetened Baker’s)
3 ½ T. all-purpose flour
1 t. vanilla
1 c. broken nuts (optional)
1. Cream sugar and eggs together. Melt butter together with chocolate, carefully, so as not to burn. When cooled a little, add butter-chocolate to sugar-egg mixture, then mix in remaining ingredients. Sprinkle with chocolate chips, if desired.
2. Grease 8 x 12″ pan (for ¼” deep layer). I use 8 or 9″ square pan for single batch.
3. Bake at 325°F for ~ 30 minutes.
5. (Brownies II, Joy of Cooking, c.1953 edition, p. 663)