George T. Utley, South Hill, Virginia

Ingredients

4	squares semisweet bakers chocolate (No, you don't have to use Bakers, just as long as it is bakers chocolate)
3	large eggs
2	cups sugar (If you thought this was a lo-cal recipe, go away!)
1	cup flour
1 and 1/2	sticks butter (Don't even talk to me about margarine of any kind!!!!)
1	tsp. PURE vanilla extract (Of course it costs more- it's better than imitation)
1	cup chopped pecans (If you like nuts, use your coffee mug to measure these)

Melt chocolate and butter over LOW heat (a double boiler is best if you have one- if you don't, just don't take a nap while you're doing this.

Stir in sugar until dissolved (Yes it will dissolve - but it will look grainy).

Add eggs (Take'em OUT of the shell first- throw away the shells, unless of course you like really CRUNCHY brownies).

Add flour.

Stir until thoroughly mixed (You can't see any white or yolk running around).

Stir in vanilla extract and nuts.

Pour mixture into greased and floured baking dish (12X18) (Don't tell me you don't know how to grease and flour a baking dish! How did you get this far in life, anyway?).

Bake at 350 degrees for about 25 minutes- I say "about" because oven thermostats are notoriously inaccurate. They're (the brownies, not the thermostat) done when a toothpick comes out with just a little brown at the tip (I'm NOT going to comment on that).

Hint:
The big trick, if there is one, is to not overcook them. The toothpick should be moist for about the bottom 1/2 inch when you take the brownies out of the oven. Score immediately for size, and wait about 15 minutes before you cut.