This chocolate brownie, developed by chef Maida Heatter from a Palm Beach deli's recipe, was a standout at a 1988 culinary ...

For this recipe, err on the side of under rather than overdone. As soon as the top of the brownie looks dry, press your finger lightly in the center; it should feel like Jell-O under the surface.

2 large eggs. 1/2 teaspoon vanilla extract. 6 tablespoons (50 grams) all-purpose flour. 1/4 teaspoon salt. 3/4 cup (100 grams) walnuts or pecans, toasted, chopped; see cook’s notes ...