Procedure:
- Preheat oven to 350ºF.
- In the microwave:
- Melt butter and chocolate in a large microwave-proof bowl.
- Add sugar to the above mixture and mix well.
- This will help cool down the chocolate so you can next …
- Add in this order and mix well after each addition:
eggs
vanilla
all
dry ingredients
nuts
- Grease a 13" x 9” pan and dust with cocoa.
If you don’t have baking cocoa, something
like Swiss Miss is okay.
- Spread batter in pan.
- Bake for 25 – 30 minutes.
- Place the baking pan on a cooling rack.
- Cool in pan. Cut into squares or bars.
It cuts beautifully and freezers well, too. It can be frosted, topped with shaved chocolate or toffee bits right out of
the oven, or topped with ice cream and hot fudge to make a brownie sundae.
If you really want to get "exotic", you can stir Junior Mints, white chocolate bits, or almost anything into the batter.
I sometimes use brownie chunks to make Chocolate Sin (recipe on file here).
