Back after two weeks in Chicago and New York - great summer holiday! Even though Irene almost destroyed it. But only almost.
The name of the recipe "hits the nail by it's head", as we like to say in Austria: These Classic Brownies are indeed what you would expect from brownies you call "classic": an easy, simple in the making, basic recipe that results in good, just right brownies. I kept the nuts fairly big and did chop them only very coarsely, because the picture in the book also shows relatively big pieces. And it was good like that! I baked them slightly longer then the recipe calls for (abour 40mins insetad of 33), and they turned out cracky on the surface and smooth-soft in the middle. Exactly what a classic brownie should be like!
(event though I have to admit: the brownies I like most are very, very soft and chewy in the middle, and cake-like brownies are not my kind of treat - but these weren't cake-like, just a good middle-of-the-road between cake-like and completely soft)
Not much more to say about them. Find the recipe on Anne's page, who opted for this recipe to be the TWD-group's duty for this week, or have a look into Dorie's book on pp. 88-89.