2/3 cup sifted all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter or shortening
2 squares Baker's Unsweetened Chocolate
1 cup sugar
2 eggs, well beaten
1/2 cup walnuts or pecans, chopped
1 tsp. vanilla

1. Preheat oven to 350°F. Grease a 8x8x2-inch pan.
2. Sift flour. Measure.
3. Add baking powder and salt to flour and sift again.
4. In a microwave or double boiler, melt butter or shortening with chocolate. Stir.
5. In a medium mixing bowl, beat eggs for 30 seconds. Gradually add sugar while beating for another 30 seconds.
6. Beat butter/chocolate mixture into egg/sugar mixture.
7. Add vanilla.
8. Stir in flour and beat for 30 seconds; scrape bottom and sides of bowl and beat for another 30 seconds.
9. Spread batter evenly in greased pan.
10. Bake for about 25 minutes or until a wooden toothpick inserted in center of pan comes out nearly clean; some small dryish looking crumbs will adhere to toothpick. Do not overbake or brownies will be dry.
11. Wearing a potholder on both hands, remove hot pan from oven and place on a heat proof surface (like a stove-top or marble counter). Allow the brownies to cool in the pan before cutting into squares or rectangles.

Recipe makes about 12 large brownies.

Servings: 12