Awesome Fudgy Brownies

Rev. 23-Oct-2001

• 1 cup (2 sticks) unsalted butter
• 9 ounces bittersweet chocolate, broken into pieces
• 4 ounces unsweetened chocolate, broken into pieces
• 4 large eggs, at room temperature
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups chopped walnuts or pecans (optional) (I don't use nuts. - LVB)

1. Preheat oven to 350 F. Line a 13 x 9-inch baking pan with aluminum foil so that foil extends 2 inches beyond the two long sides of the pan. Lightly butter bottom and sides of foil-lined pan.

2. In a microwave-safe bowl, heat butter and chocolates in a microwave oven on HIGH for 1 to 3 minutes, stirring halfway through cooking, until chocolate is melted (or use a double boiler over hot, but not simmering, water). Let stand at room temperature for 20 minutes.

3. In a large bowl, using a hand-held electric mixer set at medium-high speed, beat eggs and sugars for 2 to 3 minutes, or until light in color. Beat in chocolate mixture and vanilla until blended. Beat in flour and salt. Using a wooden spoon, stir in nuts, if desired.

4. Scrape batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a cake tester inserted 2 inches from center comes out with fudgy crumbs. Do not overbake.

5. Remove pan to wire rack. Cool for about 15 minutes. Using the two ends of foil as handles, lift brownies out of pan and cool on foil for at least 2 hours before cutting into squares. Store completely cooled brownies in an airtight container at cool room temperature.

These brownies freeze well.

Makes 20 brownies.

Oct 2001 [from "Quick Chocolate Fixes" by Leslie Weiner and Barbara Albright, pages 61-62]