Linda Cicero’s Cook’s Corner
2 squares unsweetened chocolate
1/2 cup (1 stick) butter
1 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 cup chopped pecans (optional)
Heat oven to 325 degrees. Grease an 8-inch-square baking pan. Melt chocolate and butter together, and set aside to cool.
Beat eggs until light. Beat in sugar and vanilla until thick. Beat in cooled chocolate mixture. Add flour, stirring just until blended.
Spread batter into prepared pan, and top with nuts. Bake 30 minutes, until set and pulling away from the pan slightly. Cool slightly, and cut into squares. Makes 16 brownies.
Per serving: 165 calories, 56 percent from fat, 11 g fat, 5 g sat fat, 4 g mono fat, 42 mg cholesterol, 2 g protein, 17 g carbs, 1 g fiber, 51 mg sodium.