One of the earlier brownie recipes was created by Boston chocolate maker Walter M. Lowney in the early 1900s. It didn't have instructions and has very basic ingredients. Sometimes the simplest recipes are the best. I was concerned the brownies would not be chocolatey enough, but they absolutely were, and the nuts provided a great crunch to what would be otherwise overly cakey brownies. These brownies are so fast that they're definitely worth a try.
1/2 cup butter, softened
1 cup sugar
2 ounces chocolate, melted (I used dark chocolate)
1/2 cup flour
1/2 cup pecans, chopped
1/4 teaspoon salt
Preheat oven to 350 degrees. Line a 8x8 baking pan with foil.
Cream together butter and sugar. Add in melted chocolate. Stir in eggs. Add flour, pecans, and salt until just combined.
Bake at 350 degrees for 25 minutes.
Cool completely before removing from the pan and cutting into squares.
Yields 16 brownies