6 oz. unsweetened chocolate
1-1/2 sticks of unsalted butter
6 eggs, large (or 12 egg whites)
3 cups sugar
1 tsp. salt
1 Tbsp. pure vanilla extrac
1-1/2 cups flour
1 cup pecans or walnuts, chopped

Preheat oven to 325 F.

In a heavy saucepan melt the chocolate with the butter over low heat stirring constantly. When the chocolate is melted, put aside to let cool.

In a mixer. combine eggs, sugar, salt and vanilla extract. Mix until light and fluffy. Then add the melted and cooled chocolate. Combine well and fold in the flour and pecans. or walnuts

Line a jellyroll pan with parchment paper, rubbing both the pan, as well as the paper, with a little vegetable oil. Pour the brownie batter into the prepared pan and bake in your preheated oven for 25 minutes.

Note: The brownies will be very fudgy inside and not dry. When cooled, cut them into 1-1/2" squares.

adapted from a recipe by Annemarie Huste, author of Entertaining at Home. She served in the White House kitchen during the Kennedy administration. These brownies were apparently John F. Kennedy, Jr.'s favorites.