1/3 c. butter
2 (1 oz.) squares unsweetened chocolate
1 c. sugar
2 eggs
3/4 c. flour
1/2 tsp. baking powder
1 tsp. vanilla
1/2 c. chopped pecans or walnuts (opt.)

Put butter and chocolate in a 2 quart microproof bowl. Microwave on HI for 90 seconds or until chocolate is melted. Using a wooden spoon, beat sugar into chocolate mixture. Beat well. Stir in flour and baking powder until well combined. Stir in vanilla and nuts. Lightly grease an 8"x8" glass baking dish. Pour batter into dish and spread it evenly. Turn dish halfway around after 3 minutes, microwave on 70% power (medium high) for 6 to 8 minutes.

NOTE: It is better to undercook brownies so that they will be tender and moist after cooling. Brownies should not be cut until cooled. Makes 16 (2") brownies. Batter can be baked in a conventional oven for 20 to 25 minutes in a 350 degree oven.