226    Grs butter
200    Grs cocoa Hersheys (or
Bitter chocolate)
8    Eggs at room temperature
1/2 ts Salt
4 c  Brown sugar (I used 2 cups
White sugar with good
Results)
2 ts Vanilla
2 c  + 2 Tbls. white flour
2 c  Chopped walnuts

Preheat oven at 350F In a heavy pan, over low heath melt butter with
cocoa (dont let it boil). Let it cool. Whip eggs & salt. Add sugar
and vanilla using electric mixer. Using a wooden spoon mix eggs with
chocolate mixture. Add flour & walnuts Bake in two greased 9″ x 13″
pans for 25 minutes.

Cool for two hours before cutting in squares. Makes 48. You might
need to modify slightly the recipe as this ingredients are for Mexico
City at 2240 meters.