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MOIST BROWNIES




List of Ingredients



• 2 OUNCES UNSWEETENED CHOCOLATE
  
• 1/2 CUP BUTTER
  
• 2 WELL BEATEN EGGS
  
• 1 TEASPOON VANILLA
  
• 1 1/4 CUPS SUGAR
  
• 1 CUP CAKE FLOUR
  
• 1/4 TEASPOON SALT
  
• 1 CUP CHOPPED NUTS, OPTIONAL
  






Instructions



1. PREHEAT OVEN TO 350°. BUTTER OR GREASE AN 8" SQUARE CAKE PAN. LINE THE BOTTOM WITH WAXED OR PARCHMENT PAPER. THEN GREASE THE PAPER. SET ASIDE.
   
2. MELT THE CHOCOLATE AND BUTTER TOGETHER IN A SMALL PAN OVER LOW HEAT, STIRRING OFTEN UNTIL (WATCHING IT CAREFULLY SO THAT IT DOESN'T BURN OR SCORCH) SMOOTH. SET ASIDE TO COOL.
   
3. BEAT THE EGGS, SUGAR AND VANILLA TOGETHER UNTIL WELL BLENDED. ADD THE COOLED CHOCOLATE MIXTURE AND BLEND. ADD THE FLOUR AND SALT AND MIX WELL. STIR IN THE NUTS. THE BATTER WILL BE VERY STIFF.
   
4. SPREAD THE BATTER EVENLY IN THE PREPARED BAKING PAN AND BAKE FOR 20 TO 25 MINUTES OR UNTIL A WOODEN SKEWER OR A CAKE TESTER INSERTED IN CENTER BARELY COMES OUT CLEAN.
   
5. REMOVE FROM THE OVEN AND LET REST IN PAN FOR ABOUT 5 MINUTES. THEN TURN OUT ONTO A WIRE RACK AND PEEL OFF THE PAPER. WHEN COMPLETELY COOLED, CUT INTO 2" SQUARES.
   
6. 16 MOIST BROWNIES
   
7. NOTE: WANT TO MAKE IT REAL RICH, ADD 1/2 CUP MINI-SEMI-SWEET CHOCOLATE CHIPS INTO BATTER.