One Bowl Brownies

I found this recipe on the back of a Baker's unsweetened chocolate box and decided to give it a go. Mmm...yummy! They are a bit thin, but topped with a chocolate glaze they are just delicious!

4 squares Baker's unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 chopped nuts (I used pecans-this is optional)

Melt butter and chocolate together over low heat until smooth. Remove from heat. Add sugar and stir until well blended. Whisk in eggs, one at a time, until mixture is glossy-add the vanilla and stir well.

Fold in flour and nuts. Spread batter into a 9x13 inch pan lined with lightly greased tin foil (make sure to leave some overhang for 'handles').

Bake at 350 F for about 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it. Be careful not to over bake!

Chocolate Glaze:

Melt 4 squares of semi-sweet chocolate with 2 Tbsp butter and 2 Tbsp water over low heat, stirring constantly until smooth. Pour over warm brownies and allow to cool completely.

To slice, lift the brownies from the pan and set on a large cutting board. If you use a knife dipped in hot water, it makes a nicer cut.

Makes 24 brownies.

Store in a sealed container for about 2 days on the counter, or freeze for up to 2 weeks.