These rich fudgy brownies are incredibly delicious and basically turn out every time. The secret to a successful batch of brownies is to not overbake them.

Should you happen to have someone in your houshold who does not prefer nut brownies, try this. After the brownie batter is prepared, spread half the batter into one side of the pan BEFORE adding the chopped nuts. Add half the nuts to the other half of the batter and spread it into the other half of the pan. Bake. Store the cut brownies in two separate containers.

1 1/2 cups butter
3/4 cup baking cocoa
4 eggs
2 cups granulated sugar
2 tsp. vanilla extract
1 1/2 cups flour
1 cup chopped walnuts or mini chocolate chips

Grease a 13 X 9 inch baking pan. Melt the butter in a large saucepan over low heat. Remove from the heat and stir in the cocoa. Add the eggs one at a time, stirring well after each. Stir in the sugar and vanilla. Add the flour and mix well. If using them, add the nuts and/or chips. The batter should be thick.

Spread the batter into the pan. Bake at 350 degrees F for 25 - 30 minutes or until the slightly crisp edges just begin to pull away from the sides of the pan. Remove the pan from the oven and cool the brownies on a wire baking rack. Cool completely and cut into bars. Store in an air tight container.