Katharine provided this family recipe to accompany her interview in the August, 1975 issue of The Ladies’ Home Journal.

1 stick (8 tablespoons) unsalted butter, cut into tablespoons

2 ounces unsweetened chocolate, chopped

1 cup sugar

2 large eggs

½ teaspoon vanilla extract

¼ cup all purpose flour
¼ teaspoon salt

1 cup (3-1/2 ounces) chopped walnuts (optional)

  1. Put a rack in the middle of the oven and preheat the oven to 325*. Butter and flour an 8 inch square baking pan, knocking off excess flour.
  1. Melt butter with chocolate in a 2 to 3 quart saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla, then beat until well combined.  Stir in flour and salt until just combined, then stir in walnuts, if using.
  1. Pour batter into baking pan. Bake until a wooden pick or skewer inserted in center comes out clean, about 40 minutes.
  1. Cool completely in pan on a rack, then cut into 16 squares. Brownies will keep in an airtight container at room temperature for up to 5 days.

reprinted in The Gourmet Cookbook

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