butter for the pan
5 ounce (5 squares) unsweetened chocolate
1/2 lb. (2 sticks) butter or margarine, softened
1-3/4 cups (packed) light brown sugar (white sugar is also OK)
5 eggs
1-1/2 teaspoons vanilla extract
1 cup flour (use 3/4 cup for fudgier brownies)
Many optional embellishments:
1 cup chopped walnuts or pecans
1 teaspoon freshly grated orange rind
1/2 teaspoon cinnamon
a small ripe banana, mashed
2 to 4 tablespoons strong black coffee
1 cup semisweet chocolate chips
or anything else you might think of
or, for purists, none of the above
Butter a 9×13-inch baking pan. Preheat oven to 350 degrees F. Gently melt the chocolate. Let it cool for about 10 minutes. Cream the butter and sugar in a medium-sized bowl until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two. Stir in flour and possible embellishments. Mix just enough to blend thoroughly. Spread the batter into the prepared pan. Bake 20 to 25 minutes, or until a knife inserted into the center come out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long.