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