Who would change Mom's recipe? Me, well sort of...
The recipe I have made since the 3rd grade calls for 1 cup of Crisco and this is the first time I have opted to use 2 sticks of unsalted butter. The other changes revolve around the mixing technique along with using a smaller glass baking dish rather than a 9" X 13" cake pan. We referred to this pan as the "brownie pan" in my childhood home but really that size is a lasagna pan. Oh, and I wanted nuts, something we never did. So be it, I wanted a taller and chewier, nutty brownie, and this was the perfect jumping off point, this time anyway.
Preheat oven to 350. Butter an 8" X 11 1/2" baking dish. In heavy sauce pan over very low heat, melt 2 Sticks Unsalted Butter with 4 Squares Unsweetened Baker's Chocolate. Stir often and remove from heat once melted. Sift together, 1 1/2 Cups Flour, 1 tsp Baking Powder, and 1 tsp Salt.
Using the wire attachment, beat on a high speed, 4 Eggs until they are light in color, about 4 minutes. Add 2 Cups of Sugar and beat for about 3 minutes. Add 2 tsp Madagascar Vanilla. Change beater attachment to the paddle. With mixer running on #2, add cooled chocolate mixture, scraping down the bowl a few times. While mixer is on #1, add flour but not all at once. Mix til just about incorporated, about 30 seconds. Remove bowl and add 1 1/2 Cups Roughly Chopped Walnuts. Pour into prepared baking dish and bake for 35 minutes.
Let cool before trying to cut. Serve with milk or a scoop of vanilla ice cream. Decadent!