Categories: Cookies 
      Yield: 1 servings 
  
      4 oz Unsweetened chocolate             1/4 ts Salt 
    1/2 c  Butter or margarine                 1 ts Vanilla 
      4    Eggs                                1 c  Sifted all-purpose flour 
      2 c  Sugar                               1 c  Broken pecans or walnuts 
  
   Serve with vanilla or chocolate chip ice cream. If you really want to 
  indulge, add chocolate syrup or sauce to the ice cream and brownies. 
   
   Melt chocolate and butter over very low heat. Stir frequently. Remove from 
  heat and cool. 
   
   Preheat oven to 325Ü. 
   
   In a medium size bowl, beat eggs until light. Continue beating, and 
  gradually add sugar and salt until light and fluffy. Stir in vanilla and 
  chocolate-butter mixture. Stir in the flour, then nut meats. 
   
   Baking options: For 9 giant brownies, bake in 9 x 9-inch pan; for 12 large 
  brownies or 24 small ones, bake in 9 x 13-inch pan. Prepare pans by 
  greasing and flouring. Bake 45-60 minutes depending on how fudgy or 
  cake-like you prefer them). Don't bake beyond the point that a toothpick 
  comes out a bit wet. 
   
   These can be served out of the pan. Allow to cool completely before 
  cutting. To remove from pan, cool 15 minutes after removing from oven, then 
  loosen edges and turn over as you would remove a cake. Set top up to cool 
  completely. 
   
  Yield: 9 giant, 12 large or 24 small brownies. Martina Boudreau, St. Louis, 
  MO 
   
     Randy Shearer