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1
Preheat the oven to 350F (175C).
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Line an 8-inch (20-cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides.
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If it doesnt reach all the way up all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides.
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Grease the bottom and sides of the foil with butter or nonstick spray.
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Melt the butter in a medium saucepan.
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Add the chocolate pieces and stir constantly with a whisk over very low heat until the chocolate is melted.
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7
Remove from the heat and stir in the sugar, then the eggs one at a time, and the vanilla.
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8
Stir in the flour and the salt.
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Beat the batter vigorously for 30 seconds, until it begins to form a smooth ball.
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10
Stir in the chocolate chips and nuts, if using.
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Scrape the batter into the prepared pan, smooth the top, and bake for 30 minutes, until the center feels just about set.
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12
Remove from the oven and let cool.
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13
Serve topped with ice cream and sauce.
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14
To mix brownies into ice cream, chop or crumble them into bite-sized pieces and fold them into the frozen ice cream as you remove it from the machine.
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Wrap the pan of brownies with foil and store at room temperature.
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16
These brownies will keep for up to 3 days.
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17
It seems that the entire worldwell, my worldis divided into two camps.
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On one side are the folks who like cakelike brownies, and on the other side are those who like chewydense brownies.
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To keep the peace, Im giving you two recipes.
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Because both types of brownies can be somewhat sticky once baked, its best to line the pan with aluminum foil that goes up and overhangs all sides of the pan.
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After baking, youll be able to lift the brownies right out with the greatest of ease.
