2 sq. Baker's unsweetened chocolate
1/3 c. butter or other shortening
2/3 c. unsifted all-purpose flour
1/2 tsp. Calumet baking powder
1/4 tsp. salt
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts

Or use 3/4 cup Baker's angel flake coconut.

Melt chocolate and butter in saucepan over very low heat, stirring constantly. Mix flour with baking powder and salt. Beat eggs well; then gradually beat in sugar. Blend in chocolate mixture and vanilla. Add flour mixture and mix well. Stir in nuts.

Spread in greased 8-inch square pan. Bake at 350 degrees for 25 minutes (for moist chewy brownies) or about 30 minutes or until cake tester inserted in center comes out clean (for cake-like brownies). Cool in pan, then cut into squares or rectangles. Makes about 20 brownies.

MICROWAVE DIRECTIONS: Place chocolate and butter in 1-cup nonmetal measuring cup or small bowl. Cook at high power for 1 1/2 minutes or until melted. Then prepare batter as directed. Spread in greased 8- inch square baking dish. Cook at high power for 5 minutes, or until top is puffed and most of top is dry.