Easy Brownies

Makes 7 dozen 1-inch squares

These fudgy bite-size brownies can be cut into any size.


16 tablespoons unsalted margarine, at room temperature, plus 1 tablespoon for greasing the pan

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1 cup unbleached all-purpose flour, plus 1 tablespoon for dusting the pan

5 ounces good-quality imported semisweet chocolate, broken into small pieces

Scant 1 3/4 cups sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

Generous 1 cup walnuts, coarsely chopped


Preheat oven to 350. Line a 9-by-13-by-2-inch baking pan with wax paper. Grease the paper with 1 tablespoon of the margarine and dust it with 1 tablespoon of the flour. Invert and tap the pan to shake out the excess flour.

Place the remaining margarine and the chocolate in the top of a double boiler. Cover and set over simmering water. Stir from time to time until all is melted.

Remove the top from the double boiler. Using a wooden spoon, gradually add the sugar, stirring continuously until the chocolate is smooth. Stir in 1 egg at a time until well mixed. Add the vanilla and flour and blend well. Stir in the chopped nuts.

Pour the batter into the prepared pan, tilting the pan to spread the batter evenly. Bake on the middle shelf of the oven for 20 minutes, or until the top is slightly firm to the touch and a cake tester inserted in the center comes out moist.

Cool on a wire rack. Run a metal spatula around the sides of the pan to loosen the brownies. Invert the pan onto a board and cut into squares.

Note: These brownies freeze well. Place them side by side in an air-tight plastic container, with wax paper between the layers.