B-B-Brownies

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   1. Line the bottom and sides of an 8-inch square aluminum baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Grease only bottom of lining.

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   2. In medium saucepan, melt butter over low heat, stirring constantly with wooden spoon. Slowly add cocoa and sugar, then stir just until melted. Remove from heat and let cool until warm.

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   3. Add vanilla, stir, then beat in eggs one at a time. Add the flour and salt, then stir just until mixed (about 40 strokes). Stir in nuts, if desired.

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   4. Spread batter evenly into prepared pan. Refrigerate overnight.

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   5. Preheat oven to 325u00b0F (350u00b0F). Bake in center of preheated oven for 25 to 30 minutes*.

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   6. Cool completely in pan on wire rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

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   * Until a toothpick inserted into the center comes out just slightly moist with batter or until brownies begin to pull away from sides of pan.

No additional tips available.