Fudgy Chocolate Brownies These intensely chocolate brownies are moist and crumbly. From Scharffen Berger chocolatier Robert Steinberg in the Star Tribune (adapted from "Great American Desserts" by Maida Heatter). 8 oz. bittersweet chocolate, chopped (I used 1-1/3 cup semisweet chocolate chips) 6 Tab. (3/4 stick) butter or quality margarine, plus extra for pan 1/4 tsp. salt 1/4 tsp. vanilla extract 1 scant cup sugar 2 eggs 1/3 c. flour 1/2 to 1 c. chopped nuts, optional (I used walnuts) Preheat oven to 325 degrees. Butter sides and bottom of an 8x8-inch baking pan, line bottom with parchment paper or waxed paper, and butter the paper. In a microwave-safe bowl, gently microwave chocolate and butter, stirring occasionally until mixture is melted and smooth. Using an electric mixer on medium speed, combine chocolate mixture with salt, vanilla and sugar. Beat in eggs, one at a time, until thoroughly combined. Add flour and mix on medium-high speed until batter becomes very shiny and pulls away from sides of bowl, up to three minutes. Stir in nuts (if using), turn batter into prepared pan and bake until a toothpick inserted in center comes out moist, but free of batter, 30 to 35 minutes. Remove to a wire rack and cool. Made by Jim for the September 2005 Labor Day event.

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