Dark Chocolate Chewy Brownies
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
3 ounces unsweetened chocolate
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup of one of the following optional choices: chopped walnuts or almonds, chopped semisweet or white chocolate, or semisweet or white chocolate baking bits
Fudge sauce (recipe follows), optional
In a 2- to 3-quart pan over low heat, combine butter and unsweetened chocolate; when ingredients begin to soften, stir until melted and blended. Remove from heat; add sugar, eggs, and vanilla and mix well. Add flour and mix well.
Butter an 8-inch square or round baking pan. Scrape batter into pan and spread evenly; sprinkle with nuts. Bake in a 350| oven until brownie feels firm at edges and springs back in center when gently pressed, about 25 minutes. Let cool in pan on rack. To frost, pour fudge sauce over brownie and spread evenly. Serve, or cover and store at room temperature up to 2 days. Cut into 6 or 9 squares or wedges.
Makes 6 or 9 servings.
Fudge sauce. In a 1- to 2-quart pan over low heat, combine 1/3 cup whipping cream and 1 cup (6 oz.) chopped semisweet chocolate or semisweet chocolate baking bits; stir until chocolate is melted. Stir in 1 teaspoon vanilla or 2 tablespoons mint-flavored liqueur or rum. Use warm as a sauce. To frost brownies (preceding), let sauce cool until thick enough to spread, about 1 hour.
Makes about 3/4 cup.
Source: 1987 Sunset Magazine