6 ounces unsweetened chocolate
1 cup unsalted butter
2 cups sugar
1 teaspoon vanilla
4 large eggs
1 cup flour
1/2 cup chopped walnuts (optional)
Preheat oven to 350ºF and lightly grease a 9″ square baking dish. Melt chocolate and butter in microwave or in top of double boiler over simmering water. Let mixture cool 5 minutes. Place sugars in medium size bowl, and pour in chocolate mixture. Mix on medium speed until blended, then scrape bowl. Add vanilla.
With mixer on medium low, add eggs one at time and blend well after each addition. Scrape bowl and then add flour, mixing on low for 20 seconds. Stir nuts in by hand. Spread batter evenly into pan, then bake just until center has risen level to sides and tester in center comes out with moist crumbs, about 35 minutes. Remove pan from oven and place on rack to cool 1 hour before cutting. Can bake in 8″ pan by reducing heat by 25ºF and adding 10-15 minutes to cooking time.
VARIATION: Peanut Butter Topped Brownies – Make as above and top with buttercream: 1/2 c. + 2 tbl. peanut butter, 1 c. powdered sugar, 2 1/2 tbl. unsalted butter room temp, 1/2 tsp vanilla. Place all in food processor and process until smooth. Spread evenly over brownie and freeze for 1 hour. Melt 5 ounces bittersweet chocolate in microwave, then stir in 2 tsp light corn syrup. Let cool 10 minutes, then spread over buttercream. Refrigerate pan and let chocolate harden 30 minutes.
Rosie’s Cookie Book (Judy Rosenberg)