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Wonderful Brownies

My wife was given this recipe by her friend Molly Allen long before we met, filed it in a notebook of recipes and then didn't open the notebook for years. A visit to an Aunt who cooked brownies brought the recipe back to mind and when we next had company for dinner she cooked "Wonderful Brownies" for desert. She was telling the guests how long ago she had acquired the recipe as I was taking my first bite. "You mean we've been married for nearly twenty years," I said, "and you've been keeping from me that you could cook these?" It's amazing how many people who, when they first taste these brownies, without knowing the name of the recipe, declare "these are wonderful".

1. Preheat oven to 325°F. Butter the bottom of an 8 x 8 inch baking dish (we use a Pyrex dish).
2. Sift flour with baking powder and salt in a small bowl.
3. Cream butter and sugar in a larger bowl, then add the eggs and mix thoroughly.
4. Next, blend in the melted chocolate, vanilla, and flour mixture. Then, if you're using them, add the nuts.
5. Turn the mixture into the prepared pan, spreading it into the corners. There is not a large volume, so this will only be a thin layer in the pan.
6. Bake for 30 to 35 minutes. Be careful not to overcook the brownies. They should be on the moist side – in our oven they take 33 minutes in the Pyrex pan. Using a sharp knife, cut into squares while warm, and cool in the pan before removing.

Unsurprisingly, wonderful brownies go well with vanilla ice cream or whipped cream (but then, what doesn't?).