Hi, Kathi:

This is a recipe from a genuine NY bkaery, which has been cut down to a regular size recipe:

Rosie's Award-Winning Brownies

4 oz. unsweetened chocolate
8 T. butter
1 1/4 c. plus 1 T. sugar
1/2 tsp. vanilla extract
3 large eggs at room temperature
3/4 c. flour
1/2 c. chopped walnuts

Lightly grease a 8-inch square pan. Melt the chocolate and butter together over low heat. Cool the mixture for 5 minutes. Place the sugar in a medium sized mixing bowl and pour in the chocolate mixture. Using an electric mixer mix until blended. Add vanilla and then the eggs, one at a time, blending after each addition for about 10 seconds. Addd the flour at low speed until blended. Stir in nuts by hand. Spread the batter evenly in the prepared pan. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb. This should be about 35 minutes. The center of the brownie should never quite rise to the height of the edges. Remove from the oven and let cool for about 1 hour before cutting. Cover and serve the next day, because it takes a day for the flavor to set. Don't forget the milk!

If you want them frosted, try this:

1 1/2 oz. unsweetened chocolate
1/4 c. evaporated milk
1/3 c. sugar

Melt chocolate. In a blender, combine all ingredients and blend on medium speed until the mixture thickens, about 50 seconds. Spread over uncut brownies and sprinkle with nuts, if desired.