Chocolate Brownies Preparation:
First butter a 9X13 glass, or metal pan REAL GOOD!

Preheat oven to 350 degrees, (DO IT NOW so your oven will be ready when you are.)

An’ make sure your oven racks are IN THE MIDDLE, (Why? Because Brownies aren't too good when they turn out doughy on top, an’ burnt on the bottom, that’s why.)

CHOCOLATE BROWNIES RECIPE INGREDIENTS:

2 sticks unsalted butter (yes, you can buy unsalted butter at the store.)
8 oz. bittersweet or semi-sweet chocolate—cut into 1/4 inch pieces.
(oz. stands for ounces)
4 eggs (whip ‘em in a separate bowl on the side with a fork (yes, by hand.)
1/2 tsp. salt (so why couldn't ya just use SALTED butter in the first place, an’ skip usin’ salt here? Well, duh! That can be done.)
1 cup granulated sugar (of course, that’s white sugar! Ain’t ya got no schoolin’?)
1 cup dark brown sugar (now ya know why they have light & dark brown sugar at the store.)
2 tsp. vanilla
1 cup flour (pre-sift if ya didn't buy it that way already.)
3/4 cup nuts of choice, (optional—which means maybe, or maybe not.)

Now, if ya got one a those glass double boilers, you’re in like Flinn, (yes, I’m half Irish on Mama’s side) but otherwise, get out two saucepans of equal size, an’ start boilin’ water in the bottom one. You can do this with a heatproof bowl on top too.

Anyway, in whatever you are usin’ for a top stirrer-upper, mix your butter an’ chocolate pieces in it ‘til it’s all melted, an’ stir occasionally. (DON’T walk away from it or you'll have a dried out lump a butter an’ chocolate you can throw right in the trash, (I learned that from experience.) When the two are melted together an’ smooth as a baby’s behind, TAKE OFF of bottom pan, (yes, you can turn the burner under the boilin’ water off too….Geeze, ya got no common sense at all? Do some figurin’ for yourself here.)

In a large bowl, mix your eggs, (did you whip those puppies a bit by hand yet?) salt, sugars, an’ vanilla all together.
Then, fold in the chocolate an’ butter mixture with a good stirrin’.
Add nuts (if you've a mind too.)
Then finally, add that 1 cup of pre-sifted flour, an’ stir, an’ stir, an’ stir (by hand, no cheatin’ with an electric mixer) ‘til it’s all blended.

You’re gettin’ there—almost ready!

Pour this yummy mixture of Chocolate Brownie batter into that well greased with butter 9X13 inch pan, (or glass oven-dish) level it off with a spatula, (don’t tell me ya don’t know what a spatula is……well, I’m gonna let ya figure that one out for yourself—I’m not tellin’.)

Bake brownies at 350 degrees for 45 minutes. (Brownies will form a shiny, thin crust on top as they bake so that can fool ya about bein’ done sooner. DON’T rush the process!)

Take ‘em outta the oven, let ‘em cool on a rack—pan an’ all…(yes, with plenty of air underneath too. Duh!)

When they are sufficiently cooled, cut those brownie-beauties into 2 inch squares, an’ eat ‘til you’re half sick. (Oh, my gosh, they’re sooooooo good!)

If there are ANY chocolate brownies left over, you can cover the top of the pan with plastic wrap, or tin foil, an’ store in the refer. (Tomorrow, you can make a pig of yourself again…Ain’t life great?)

There are as many recipe variations to this as fleas on a coonhound, as I told ya right up front.

Here’s just a few other brownie recipe ideas:

1) FLAVORED BROWNIES: Substitute 1 -1/2 tsp. extract or flavoring, (mint, almond, etc.)
2) STIR-INS: Add about 3/4 cup of any of these selections—If ya like chocolate to be double rich, I recommend the chocolate chips, MMMMMMMM! (nuts, butterscotch chips, toffee bits, or chocolate chips)
3) CANDY TOPPING: Just before ya pop the batter in the oven—sprinkle the top with candy coated pieces (M&M’s, candy bars that are broken into pieces, you know, stuff like they put in a Blizzard at McDonald’s!)
4) CHOCOLATE DRIZZLE: Now, you can melt white or dark chocolate pieces (about half a small bag) in a double boiler, or ye ol’ water pan under another pan or heatproof bowl trick again. An’ when the Brownies are completely cooled, drizzle the melted chocolate over the top. (No, I didn't say spread it over the top, I said drizzle. Go back an’ read that line again!)

Recipe makes about 24—2 inch square Chocolate Brownies….YUM!