Chocolate Brownies

As said in the cookbook, a good brownie should be moist and fudgy rather than dry and cakey. The tactic is, the melted butter must be cool when it is added or it will cook the eggs.  Not to beat the eggs and sugar too vigorously, otherwise too much air will be incorporated and the brownies will be more like a cake. The final mixture should be gently stirred rather than beaten, or the brownies will be tough and dry. Inserting a skewer halfway between the center and the side of the pan will ensure it is not overcooked. The center should be remain quite moist.
Also, it would be a good idea to wrap the cooled cake and keep it overnight before cutting into squares.

Recipe from here
(Makes 8 squares)
Ingredients
70g Unsalted butter
2 eggs
170g sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
40g unsweetened cocoa powder
70g all-purpose flour
55g walnut pieces

Note: Simply double the batch here for 16 squares ( for original recipe), which require a 9 inch square pan, about 2 inches deep,completely lined with greased foil.

ready to get baked

baked

Method
Preheat oven to 325F.
Very gently melt the butter and let cool.
Using a wooden spoon, beat the eggs with the sugar until well blended and creamy looking.
Stir in the cooled butter and vanilla.
Sift the salt, cocoa and flour together and add to the mixture.
Stir until throughly blended, then fold in the nuts.
Pour the mixture into the prepared pan ( completely lined with greased foil).
Bake for 40 minutes or until a skewer goes in midway between the center and the side of the pan comes out clean.
Let cool in the pan for a few minutes.
Lift the cake, still in the foil, out of the pan onto a cooling rack.