Ingredients
2 squares (1 oz. each) unsweetened chocolate
1 stick butter (1/2 cup)
2 cups packed brown sugar
2 eggs
1 cup unsifted flour
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1-2 cups chopped nuts
Method
Sources
📖
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Natural cocoa for American-style baking — brownies, chocolate cake
Filipino chewy brown rice cake — topped with grated coconut
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Gentle indirect heat — melting chocolate, hollandaise, custard
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Preheat oven to 350 degrees. Butter a 13 X 9 inch pan well. Melt chocolate and butter carefully in microwave or over low heat. In large mixing bowl, beat brown sugar and eggs together until light in color. Add chocolate mixture to egg-butter mix while beating. Add flour slowly while beating just until well mixed. Add vanilla. Stir in chocolate chips and nuts by hand. Pour into well greased 13 X 9 inch pan. Batter will be thick. Bake in preheated oven for 20 to 25 minutes. Test with a toothpick after 20 minutes; be sure to test several areas as the chocolate chips may give you a false reading with a gooey toothpick. They usually take 25 minutes to bake. Cool, cut into squares. EAT