(A treasured and often used family delight from the recipe book of 50-year-member Lillie Carroll.) Cast dietary caution to the winds for this!

4 sq. cooking chocolate, melted and cooled slightly
4 eggs
2 c. sugar
1 stick butter
1 1/2 c. flour
1 tsp. salt
1 tsp. vanilla

Set oven at 275. Use greased, floured cake tin, 9x13 pan or pie plate.

Cream butter and sugar. Add eggs, one at a time, beating between additions. Add chocolate and beat. Add flour and salt gradually and beat. Add vanilla and mix to combine.

Use greased, floured pan. Add brownies and bake for 45 minutes until shiny crust appears and brownies pull away from side of the pan and you can smell them--won't really seem done but are. Baking time will vary with pan size.

Let cool for 1/2 hour, then cut into generous squares and roll in powdered sugar and devour. Or, if in pie pan, cut into pie pieces and serve with ice cream and hot fudge sauce.

"DIET-CONSCIOUS" Alternative to Above Brownies:

12 tbsp. (3/4 c.) baking cocoa and 4 tbsp. oil (chocolate replacement)
2 c. sugar
1/2 c. oil (replacing butter)
1 1/2 c. flour
8 egg whites or Egg Beater equivalent of 4 real eggs
1 tsp. salt
1 tsp. vanilla

Mix oil and sugar well. Add cocoa and beat. Add egg whites or replacement eggs. Add flour gradually and beat. Add salt and vanilla.

Bake in 275 oven for about 45 minutes in well greased and floured cake tin or sheet cake pan. Should pull away from pan side when done. Cool slightly and roll cut pieces in powdered sugar. (Not as good as "real" brownies but conscious-soothing alternate.)