4 ounces baking chocolateCook's notes: This recipe really does do best in round pans. When I do try it in a rectangular
1 cup butter
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
1 3/4 cups flour
2/3 cup walnuts, pecans, or almonds, chopped (optional as always)
1 cup chocolate chips
Grease two 9-inch round pans. In top of double boiler or microwave-safe bowl melt chocolate and butter. In medium bowl mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake at 350 degrees for 25 minutes. (Do not overbake.) Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down.
You may need to shake hard to release brownies from pan. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut into 8 pie-shaped pieces. Makes 16 brownies.
Note: These brownies are named Picnic Brownies because they stack and travel very well.
9 x 13, I usually end up under baking the center.
Preparation time: 15 mins
Source of recipe: Lion House Classics