Ravine Brownies
rec.food.cooking/Lydia Visco

This recipe makes 3/4 inch high, soft, very moist, very chocolaty brownies.

From: New England Cookbook by Eleanor Early, New York 1954

This recipe was given to me (Eleanor Early) by the pastry cook at the Ravine House in Randolph, New Hampshire, who told me that so many people ask how she makes her Brownies [sic], that her arm gets tired from writing out the recipe.

2 squares unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs, well beaten
1/2 cup sifted flour
1/2 tsp. vanilla
1/2 cup chopped nuts

1. Melt chocolate and butter together. Cool thoroughly.

2. Add sugar, eggs, flour, vanilla and nuts. Beat well.

3. Spread evenly in greased pan (9 by 7 inches). Bake in 350F oven for 15 to 20 minute, or until done. Test with a toothpick. If tester comes out sticky--but not doughy--brownies are done. They will be soft and chewy.