Note: Start checking the brownies before 30 minutes -- I usually start checking at 25 minutes and don't bake much past that. As soon as a toothpick inserted in the center comes out with fudgy crumbs instead of batter they are done.
Equipment Note: When using a glass baking dish, reduce oven temperature to 325 degrees F.
Ingredients
- 4 squares BAKER'S Unsweetened Baking Chocolate 1 teaspoon vanilla extraxt
- ¾ cups butter or margarine (1 1/2-sticks) 1 cup all-purpose flour
- 2 cups sugar 1 cup pecans or walnuts, coarsely chopped (optional)
- 3 large eggs
Directions
1. Adjust oven rack to center position and heat oven to 350 degrees F. Line 9- by 13-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil. |
2. Microwave chocolate and butter in large microwaveable bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, stirring until well blended. Beat in eggs (one at a time) and vanilla until well blended. Add flour and nuts, and stir to incorporate. Stop stirring when no traces of flour remain. Spread in prepared pan. |
3. Bake for 30 to 35 minutes*, or until toothpick inserted into center comes out with a few fudgy crumbs. Do NOT overbake. (It's better to underbake brownies than to overbake them.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature or frozen for up to 2 months.. |