This is my friend Allison's Brownie recipe which she applied her chemistry background to perfect. Simple, easy and fast to make. Just ignore the calorie and fat count on this one!

1 stick butter
1 1/4 cup sugar
2 eggs
1/4 teaspoon salt
2/3 cup cocoa
1/2 cup flour
1 teaspoon vanilla
nuts (optional)
1 tsp. instant espresso dissolved in 1 tbls. hot water (optional)
The quality of the cocoa directly affects how good this is, so the recommendation is to use the best quality cocoa you can obtain. Droste, Valhrona, Dezaan are all very good and a good place to obtain the cocoa is Leonards on Polk and Pacific. They sell three different types of cocoa in bulk.

Preheat the oven to 325 F.

Cream the butter and sugar together and then add the vanilla and mix. Continue mixing and add one egg at a time making sure the egg is thoroughly incorporated before adding the next one. Next add the cocoa and then the flour and salt. If you are using the nuts or espresso then add it now. Mix together and then pour into an 8" square or round pre-oiled baking pan. Spread the batter evenly and then bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. You can also use this recipe to make 12 cupcakes. Bon Appetit!