8 oz Chocolate, unsweetened 1 T Vanilla extract
-(8 squares) 1 1/2 C Flour
1/2 lb Butter 2 C Walnuts, coarsely
5 Eggs -chopped (optional)
2 1/2 C Sugar

Grease a 13×9 inch pan and pre-heat oven to 375 degrees F. Melt the
chocolate and the butter in the top of a double boiler over simmering
water. Whisk until smooth. Set aside to cool while beating eggs.

Beat the eggs, sugar and vanilla at high speed for a full 10 minutes. Blend
in the chocolate-and-butter mixture at low speed. Add flour, beating just
to blend. Stir in walnuts, if desired.

Bake 30 to 35 minutes. Do not overbake. The brownies are done when a
toothpick inserted into the center comes out slightly dirty. Cool in pan,
then cut into squares.

NOTES:

* Serious chocolate brownies — This is an adaptation of the “Scrumptious
Brownies” recipe found on a box of Baker’s unsweetened chocolate. I’ve
reduced the amounts of sugar and flour from the original, which I find
makes for a very fudgey brownie. Yield: 32 brownies.

: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 hour cooking and cooling.
: Precision: measure the ingredients.

: Ed Gould
: mt Xinu, Berkeley, California, USA
: {ucbvax,decvax,uunet}!mtxinu!ed

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