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Author Notes: Growing up, I loved the idea of brownies: fudgy, chewy, chocolaty goodness to go. But, most recipes were disappointing: too sweet, too cake-like, too dry. This recipe, adapted from a recipe found on a box of Bakers' unsweetened chocolate squares, is perfect -- no matter who makes them. —annemai
Makes approximately 16 squares
- 4 ounces unsweetened chocolate
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3/4 cup unbleached flour
- Preheat oven to 350º. Butter and flour an 8"x8' pan.
- Melt the butter and the chocolate in a double boiler. Set aside.
- Beat eggs with sugar til creamy and yellow.
- Add vanilla, chocolate and butter and mix thoroughly.
- Gently, fold in flour. Do not over mix; just fold until flour is blended in.
- Add chopped nuts, if desired
- Pour batter into pan
- Bake for 25 minutes. Brownies are done when toothpick comes out with dry crumbs on it.
- Cool and cut into 2" squares.