Our FAVORITE Chewy Chocolate Fudge Brownies

 There are two main types of brownies: chewy and cake-like.

 I have always preferred the chewy type. Super simple to make and delicious!

Ingredients:

non-stick cooking spray, shortening or butter  
aluminum foil

4 squares unsweetened baking chocolate

¾ cup butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 cup chopped nuts (optional)

Method:

Preheat oven to 350*. Line a 9x12 baking pan with foil. Coat foil with cooking spray, shortening or butter. Place butter and chocolate in microwave proof mixing bowl. Heat for 1 minute  and 30 seconds, or longer, until butter and chocolate are melted and can be easily mixed together. Add sugar, eggs and vanilla. Stir until mixed. Add flour, stirring until blended with the other ingredients. Add nuts, if desired. Pour batter into prepared pan. Bake 30 to 40 minutes; until a toothpick inserted comes out clean. Do not over bake. Remove from oven and cool in pan. Lift from pan with foil and continue cooling. Refrigerate to further cool before cutting into small rectangles or squares.

Notes: 
Different variations of this recipe can be made by experimenting with different flavors of extract and toppings. (If you use peppermint extract, reduce to ½ teaspoon.)

 One variation: When the brownies have finished baking, top with Andes Mints.

Let the mints soften and then gently spread like frosting.

Another Variation: For Valentine's Day, I topped the brownies

 with Maraschino cherry halves. Bake 15 minutes. Remove from 

oven and top with halved cherries, pressing gently into partially 
cooked batter. Return to oven for 15 to 20 more minutes, or 
until a toothpick inserted near center comes out clean.