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20cm x 20cm pan makes 16 (150° C)
(50 grams) baking chocolate
(50 grams) butter
(1 deciliter) sugar
(1) egg
(1/8 teaspoon) salt
(0.8 deciliters) flour
(1 teaspoon) vanilla sugar
(1 deciliter) chopped walnuts
Melt butter and chocolate in a double boiler. Remove from heat and stir in sugar, egg, salt, flour, walnuts, and vanilla. Spread in greased pan lined on the bottom with baking paper. Bake until dry on top and almost firm to the touch, about 35 minutes. Cool about 5 minutes before slicing.
Can be made gluten-free with the right flour. Dense brownies, not fluffy.
Based on Harvard Brownie Recipe from Fanny Farmer Cookbook (1965), Canada