mercuryfern's question about the first thing I ever learned to cook has stayed in my mind all night, so I thought it would be nice to post the sainted Brownies Cockaigne recipe. After all, nothing says "Why, look! Light on the horizon!" like a chocolate dessert.
Preheat oven to 350 degrees Fahrenheit (Gas Mark 4). Butter a 9"x 9" pan (for thick, cakey brownies) or a 9"x 13" pan (for thin, chewy brownies -- I like these). Melt the butter and chocolate in a double boiler over simmering water. Stir to blend, then let cool completely; if the mixture is too warm, the brownies will be heavy and dry. Beat the eggs and sugar together until frothy. Add salt and vanilla. Stir the chocolate and butter into the eggs and sugar by hand. When the chocolate is almost completely incorporated, add the flour. If you are using nuts, add them when the flour is almost completely blended in. Pour into prepared pan and bake for 1/2 hour. Cut into squares when cool.
Brownies Cockaigne (from The Joy of Cooking, 1975 edition, by Irma S. Rombauer and Marion Rombauer Becker)
makes 16 - 32 brownies, depending on how large or small you cut them
4 oz. unsweetened chocolate
4 oz. (1 stick) unsalted butter
4 large eggs
2 cups granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup toasted walnuts or pecans (optional)