She also enjoyed baking, and one of her favorite things to make were brownies. Courtesy of The New York Times, here is her famous "no-fuss"recipe that yields a rich and gooey brownie. Scale up for size.
½ cup of cocoa
½ cup of butter (1 stick)
1 cup of sugar
¼ cup of flour
1 cup of chopped walnut pieces
1 tsp of vanilla
pinch of salt
Heat oven to 325 F.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla (and coffee if using).
In a separate bowl, combine sugar, flour nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8x8-inch square pan. Bake for 30-35 minutes. Do not over bake; the brownies should be gooey. Allow to cool, then cut into bars.