Recipe: Maida Heatter's Fudge Brownies

I'm actually not sure whether I have made these before or not. There is no notation on the recipe that I have. This recipe is from her cookbook, Book of Great Cookies, published in 1977. I have made another recipe from this book, Rum-Soaked Raisin Shortbread many, many times, with wonderful results. Hope this is what you are looking for. Please post your results if you try them.

MAIDA HEATTER'S FUDGE BROWNIES

4 ounces (4 squares) unsweetened chocolate
1/4 pound (1 stick) butter, cut into large pieces
3 eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
Pinch of salt
3/4 cup sifted all-purpose flour
Optional: 2 1/2 ounces (23/4 cup) walnuts, cut or broken into medium-size pieces (these cookies are equally good with or without the nuts.)

Adjust an oven rack one-third up from the bottom and preheat oven to 350 degrees F. Butter a 9-inch square cake pan and dust the bottom with fine dry breadcrumbs, shake out excess crumbs, and set aside.

Place the chocolate and the butter in the top of a small double boiler over hot water on moderate heat. Cover and cook until almost melted. Remove the cover and stir until completely melted and smooth. Then remove the top of the double boiler and set it aside to cool slightly.

In the small bowl of an electric mixer beat the eggs at high speed for only about half a minute until foamy and slightly increased in volume. On low speed gradually add the sugar and beat for only a few seconds to mix. Add the vanilla, salt and the chocolate mixture, scraping the bowl with a rubber spatula and beating only until barely mixed. Do not over beat. (see Note). Now add the flour, still scraping the bowl and beating only until mixed.

Remove the bowl from the mixer and, if you are using the walnuts, fold them in.

Turn the mixture into the prepared pan and smooth the top.

Bake for 35 minutes or a few minutes longer until a toothpick inserted in the center of the cake comes out barely clean. The inside should still be soft. Do not over bake.

Remove the pan from the oven, place it on a rack, and let it stand for 45 minutes to 1 hour until the bottom of the pan is only slightly warm. With a small, sharp knife cut around the sides of the cake carefully to release.

Cover the cake with a rack and invert, remove the cake pan, cover the cake again with a rack or a small cookie sheet, and invert again.

In order to cut the cake neatly it is best to chill it first in the freezer or refrigerator. If you partially freeze it, it will cut perfectly.

Slide the chilled cake onto a cutting board and with a long, sharp knife or a finely serrated one, cut it into bars.

The bars may be place on a tray and covered airtight with plastic wrap, or they may be stored airtight in a plastic freezer box-or, preferably, wrap them individually in clear cellophane or wax paper.

Note: If you overbeat the eggs or the eggs and sugar, it will make the Brownies cakelike, spongy and dry instead of moist.