3/4 cup butter
2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped walnuts (may substitute pecans, if desired)
Preheat oven to 350 degrees for a metal baking pan or 325 for a glass baking dish.
Grease a 13 x 9-inch pan and set aside.
In a large glass mixing bowl melt the chocolate and butter together in the microwave on high for 2 minutes or until butter is completely melted when stirred. Stir until the chocolate is totally melted.
Stir the sugar into the chocolate mixer until completely blended. Mix in the eggs and vanilla extract. Stir in the flour and the walnuts until well blended. Spread the mixture into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out with fudgy crumbs attached. Be careful not to overbake! Cool in the pan on a wire rack then cut into 24 squares.
Add ins to make CREAM CHEESE BROWNIES
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 egg
2 tbsp all-purpose flour
Prepare the above recipe as directed above but use 4 eggs instead of 3! Spread in 13 x 9-inch greased pan as above.
Beat the cream cheese, sugar, egg, and flour in the bowl you just mixed the brownies in. Beat until well blended. Spoon the cream cheese mixture over the brownie mixture in pan and swirl with a knife to marbleize. Bake 40 minutes at 350 degrees.
Add ins to make WALNUT CRUNCH BROWNIES
3/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
2 tbsp all-purpose flour
1 tsp vanilla extract
4 cups chopped walnuts
Prepare brownies as directed above in original recipe but use 4 eggs instead of three and omit the walnuts. Spread the batter in greased 9 x 13-inch pan.
Microwave the brown sugar and butter together in a small to medium glass mixing bowl. Microwave on high for 1 minute or until the butter is melted. Stir in the eggs, flour, and vanilla extract until well blended. Stir in the chopped nuts and spread the mixture evenly over the brownie batter in the pan. Bake for 45 minutes.
