• 4 squares (1 oz/28 g each) unsweetened chocolate
• 3/4 cup - 175 mL - butter
• 1 1/2 cups - 375 mL - granulated sugar
• 3 eggs
• 2 tsp - 10 mL - vanilla
• 3/4 cup - 175 mL - all-purpose flour
• 1/2 cup - 125 mL - semisweet chocolate chips
• 1/2 cup - 125 mL - chopped walnuts (optional)

Instructions

Preheat the oven to 350° F (180° C). Grease an 8-inch (20 cm) square baking pan. Set aside.

In a medium-sized saucepan melt together the chocolate and the butter over low heat, stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.

With a whisk (or an electric mixer on low speed) beat in the sugar, then add the eggs and vanilla, and continue beating until smooth. Stir in the flour, mixing just until it disappears into the batter, then add the chocolate chips and walnuts (if you're using them). Mix well and pour into the prepared baking dish. Bake for 35 to 40 minutes, until set but not dry (a toothpick poked in the middle of the pan should come out with a little bit of stuff clinging to it). Don't overbake -- it will ruin the fudgy effect.

Makes 25 utterly dastardly brownies.

[Sidebar tip]

Ack! I wrecked my chocolate!

Did you splash water into the chocolate you were melting? And now you're sorry -- it's all seized up into icky, clumpy bits that will not go away. Disaster? Well, maybe not. Here's how you may still be able to rescue your ruined chocolate.

For each 1-oz (28 g) square of chocolate (or equivalent amount of chocolate chips) that has been tragically wrecked, add 1 tsp (5 mL) vegetable oil or solid vegetable shortening, and place back over hot water, stirring until smooth. Don't use butter or margarine because they contain water and will only make matters worse.

And be more careful next time, will you please?