Barron's Brownies. Yummmmmm!

I've been wanting to make the Barron's Brownies for weeks because I figured that Brownies would be a pretty simple thing to do. Maria made them in France, after all. But I discovered that I have misplaced, given away, thrown away, or otherwise lost my Brownie pan -- the pan that has held far more than 100 recipes of All American Brownies, which is my favorite brownie recipe in the world.
Until now. I bought a cheap brownie pan at Target and made the Barrons Brownies while the ADT guy was here installing our home alarm system. These brownies are just as easy as All-American Brownies - simply melt chocolate and butter together, then throw salt, vanilla, sugar, eggs, flour and walnuts into the pan you melted the butter in. No muss, no fuss. The only difference between the two recipes is that in Barrons Brownies, you use a mixture of unsweetened chocolate and semisweet chocolate.
I followed the recipe exactly, including letting the Brownies cool on the counter (which was next to impossible because I wanted to cut into the steaming hot pan of Brownies and eat one after about 10 minutes), freezing the Brownies for an hour, then using a ruler and toothpicks to cut the Brownies into 16 perfect squares. And then I wrapped those 16 perfect squares and put them into the refrigerator because Maida says to serve these cold.
It has now been 24 hours since I cut and wrapped those Brownies, and there are only 12 perfect squares left in the refrigerator. Pete ate one. I must confess that I have now eaten three, and if I did not have total self-control, would have eaten far more than that. I don't feel guilty, because we went on a long hike this morning. But man, these Brownies are good. I'm not sure these are meant for sharing.
I would HIGHLY recommend this recipe! I can understand why the host of the party Maria went to took a plate of them for herself. I would have done the same.