Sanni, I haven't tried this one. Joy of Cooking (date:1964) shows this recipe, plus Butterscotch Brownies. Let me know if you want the Butterscotch recipe also.

Brownies Cockaigne - 30 brownies

Description: "Almost everyone wants to make this classic American confection. We guarantee good results if you follow the -> signals. Brownies may vary greatly in richness and contain anywhere from 1 1/2 cups of butter and 5 ounces of chocolate to 2 tablespoons of butter and 2 ounces of chocolate for every cup of flour. If you want them chewy and moist, use a 9x13" pan; if cakey, use a 9x9" pan. We love the following."

Preheat oven to 350 degrees.
Melt in a double boiler:
1/2 cup butter
4 oz. chocolate
->Cool this mixture. If you don't, your brownies will be heavy and dry. Beat until ->light in color and foamy in texture:
4 eggs ->at room temperature
1/2 teaspoon salt
Add->gradually and continue beating until well creamed:
2 cups sugar
1 teaspoon vanilla
With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar.
->Even if you normally use an electric mixer, do this manually. Before the mixture becomes uniformly colored, fold in, again by hand:
1 cup sifted all-purpose flour
And before the mixture is uniformly colored, stir in gently:
1 cup pecan meats
Bake in a 9x13" pan for about 25 minutes. Cut when cool. Wrapped individually in foil, these keep well 3 or 4 days.
A good way to serve Brownies is to garnish with whipped cream.

Note from me - I always grease and flour my pan before putting in the batter (use cocoa to flour the pan if you are worried about white residue - I never find it a problem). Be sure to score the brownies as soon as they come out of the oven, to avoid broken tops. Cut completely through when completely cool.

Enjoy!