Elizabeth Bishop’s brownie recipe:
4 squares bitter chocolate (or about a cup of cocoa)
4 eggs
1/2 cup butter
2 1/2 cups white sugar
1 cup flour
2 teaspoons vanilla
2 cups chopped nutsMelt the chocolate and butter together – or, if you use cocoa, melt along with half the sugar and a little water. Cool slightly and beat in eggs and rest of sugar.
Sift in flour, add vanilla and nuts and beat. The batter is fairly stiff – doesn’t run much. Spread about <——————> this thick in square pan.
Bake in a slow oven – about 45 minutes to an hr., depending on pan, thickness, etc. They should be dry on top, just pulling away from edges, but still rather damp in the middle. Cut in squares in pan and remove with spatula.
This makes chewy brownies – for a harder kind, use brown sugar and an extra egg – or half brown sugar – Can be made thicker and used hot with whipped cream on top for a desert [sic] –
Via the excellent blog Paper and Salt, whose author Nicole acquired it via Bishop’s at Vassar College.
Biblioklept 