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Basic Brownies

Yield Makes 2 1/2 dozen


  • 1 cup butter or margarine
  • 4 (1-ounce) squares unsweetened chocolate
  • 4 large eggs
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped walnuts or pecans (optional)
  • Créme De Menthe Frosting
  • Chocolate Glaze

How to Make It

  1. Microwave butter and chocolate squares in a 1-quart microwave-safe bowl at HIGH 2 minutes or until both are melted, stirring once.

  2. Beat eggs at medium speed with an electric mixer; gradually add sugar, beating well.

  3. Add flour, salt, and vanilla, beating well. Stir in chocolate mixture, and, if desired, chopped walnuts. Pour batter into a lightly greased 13- x 9-inch pan.

  4. Bake at 325° for 40 to 45 minutes. Cool in pan on a wire rack. Spread with frosting, if desired, and cut into squares.

  5. Raspberry Brownies: Fold 1 cup fresh raspberries into Basic Brownies batter; pour into pan. Melt 1/2 cup raspberry jam; drizzle over batter, and swirl with a knife. Bake as directed. Sprinkle with sifted powdered sugar; cut into squares. Garnish with fresh raspberrries and raspberry leaves, if desired.

  6. NOTE: For added interest, stir 1 cup of any of the following ingredients into Basic Brownie batter: butterscotch, peanut butter, semisweet or white chocolate morsels; candy-coated chocolate pieces; chopped candy bars or caramels; almond brickle chips; dried cherries. Bake as directed.