1 pkg. (8 oz.) semi-sweet chocolate
2/3 c. all-purpose flour
1/4 tsp. salt
3/4 c. sugar or firmly packed brown sugar
1/2 c. chopped nuts
1/3 c. butter or other shortening
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla

CONVENTIONAL OVEN: Cut 4 squares of the chocolate in large (1/2 inch) chunks; set aside. Melt remaining 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 and the reserved chocolate chunks. 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: Cut 4 squares of the chocolate in large (1/2 inch) chunks; set aside. Place remaining chocolate and butter in microwave-safe measuring cup or small bowl. Cook at HIGH 1 minute. Stir and cook 1/2 to 1 minute longer. Stir until completely melted. Then prepare batter as directed. Spread in greased 8-inch square or round microwave-safe baking dish or 9 inch pie plate. Cook at HIGH for 5 minutes, or until top is puffed and moist and top is dry.