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Ingredients:6 ounces unsweetened baking chocolate2 sticks (1 cup) salted butter, softened4 large eggs2 cups granulated sugar1 tablespoon vanilla extract1/2 cup all-purpose flour6 ounces semi-sweet chocolate chips (about 1 cup)Hardware:Large bowl8x8 inch baking panMicrowave safe dishMixerStep 1: Grease an 8x8 inch baking pan.Step 2: Preheat oven to 300 degrees F.Step 3: Combine and melt unsweetened chocolate and butter in microwave safe dish, stir until smooth and all pieces of chocolate are dissolved.Step 4: In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color.Step 5: Add sugar and blend on low until thoroughly combined.Step 6: Add vanilla and melted chocolate mixture to the egg and sugar mixture. Blend on low speed until smooth.Step 7: Add flour and mix thoroughly.Step 8: Pour batter into greased pan. Smooth surface with spatula, and sprinkleuniformly with chocolate chips.Step 9: Bake on center rack in oven for 45-55 minutes. The batter should be setand a toothpick inserted into the center should come out clean.Step 10: Cool to room temperature. Cover and refrigerate for at least 1 hour. Cut and serve chilled.Makes about 16 bars.For more information on baking procedures and hardware used in this recipe see our Baking Tips section.Ingredients1/2 cup butter1 cup sugar2 eggs2 1oz squares unsweetened chocolate, melted **1 teaspoon vanilla1/2 cup all purpose flour1/2 cup chopped walnuts.** Note- 1 square unsweetened chocolate is equal to 3 tablespoon cocoa plus 1 tablespoon fatProcedure1. Cream butter and sugar.2. Beat in eggs3. Blend in chocolate, vanilla and flour.4. Add walnuts.

5. Bake in greased 8 x 8 x 2 inches pan at 325 F about 35 minutes. (Baking timewill depend on the desired texture of brownies )6. Cut into 16 squares.Ingredients3 eggs3/4 c. of all-purpose flour1-1/2 c. of white sugar3/4 c. of butter3/4 c. of cocoa1/4 c. of pancake syrup3 tbsp. of corn oil1/2 c. of sliced almonds1/2 to 3/4 c. of chocolate morselsBake the chocolate fudge browniesPreheat the oven to 350oF. Grease a 9?x6? cake pan.In a large bowl, beat the eggs until light in color. Add the flour and sugar andmix until blended.Over low heat, melt the butter then stir in the cocoa, pancake syrup and corn oil. Cool for a few minutes. Stir into the flour mixture until well blended. Foldin the sliced almonds. Pour into the greased pan, top with chocolate morsels andbake for 25 to 30 minutes or just until a toothpick inserted at the center comes out clean. DO NOT OVERBAKE.Quick and Easy Fudge Brownies2 sticks butter (unsalted)4 squares unsweetened baking chocolate1 ¾ cups granulated sugar4 eggs1 Tbsp. vanilla extract¾ cup flour½ tsp. saltPreheat oven to 325 degrees.Put the butter and chocolate into a large microwave bowl and heat on high untilthe butter and chocolate have melted. (The butter will melt quicker than the chocolate, so use 30-second intervals and stir the ingredients as you go.) You canalso melt the chocolate and butter together in a saucepan over low heat.Set the butter/chocolate mixture aside to cool.In another bowl, beat together the sugar and the eggs. If you have a mixer, great, but this is easily done the old-fashioned way, with a wooden spoon. Add the vanilla extract.Stir in the cooled chocolate/butter mixture, then add the salt and flour, mixingjust long enough to combine the ingredients.Optional: You can add up to two cups of toasted nuts to the batter. Chopped walnuts and pecans are traditional, but you can use any nut that suits your fancy. If using salted nuts, omit the salt in the batter.Pour batter into a pan that

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s been treated with cooking spray or greased and flour

ed.Bake at 325 for 25-30 minutes, depending on the whims of your oven. If you under-bake these brownies slightly they

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ll just be even fudgier. Let the brownies coolon a rack before cutting them.Note: These are usually baked in the squarish 9x13 pans but they

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re also nice baked in 9-inch cake layer pans so you can serve wedges of brownies topped with icecream.Ingredients:1 cup butter or margarine, softened2 cups sugar3 eggs1 teaspoon vanilla extract4 squares unsweetened chocolate1 cup sifted all-purpose flour1/2 teaspoon salt1 cup chopped walnutsPreparation:Cream 1/2 cup butter with sugar. Add eggs; beat until light and fluffy. Add vanilla. Melt remaining 1/2 cup butter with chocolate; cool and beat into creamed mixture. Stir in flour, salt, and nuts; blend well. Pour batter into greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes. Cool in pan.6 ounces fine-quality bittersweet chocolate, chopped2 ounces unsweetened chocolate, chopped3/4 cup unsalted butter1 1/2 cups sugar2 teaspoons vanilla4 large eggs1 teaspoon salt1 cup all-purpose flour1 cup semisweet chocolate chipspreparationIn a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it islukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bakethe mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completelyin the pan on a rack and cut it into 24 bars.