English-American Brownies

Butter - 110g (4oz) (one stick)

Dark Chocolate - 75g (3oz) (as chips, or chopped into small pieces)

Granulated Sugar - 225g (8oz)

Sifted Flour - 50 g (2oz)

Baking Powder - 1/2 teaspoon

Salt - 1/4 teaspoon

Beaten Eggs - 2

Optional - 110 grams of nuts (walnuts are best) or mini marshmallows

Pre-heat the oven to 350F (180C).

In a large saucepan, melt the butter over medium-low heat. Do not let it boil. When the butter has melted, turn the heat to low (or turn off) and add the chocolate, constantly stirring until all pieces have melted and the butter/chocolate mixture is consistent. Turn off heat. Set aside.

In a large bowl mix together the sugar, flour, baking powder, and salt. If you don't have a sieve for the flour don't worry - the coarseness of the sugar will act as a sieve to break up any lumps of the flour.

Add the flour mixture to the chocolate mixture and mix until you no longer see white streaks of flour.

Beat the eggs. Add the eggs to the chocolate/flour mixture and mix until smooth. If you are adding the eggs to the saucepan (like I usually do) mix quickly to make sure you avoid any "scrambled eggs" in your brownies if the pan is still hot.

Pour into a buttered pan. My 9 X 13 inch pan works well for 3X the proportions above and produces about 24 brownies.

Bake in the oven for 35 minutes. Check with a fork or skewer to see if the middle has cooked. The best is when the fork comes back almost clean. If needed, cook brownies for an additional 8 minutes. Try not to cook past 40 minutes.

Remove from oven and let cool. The brownies should be crunchy on the outside and gooey inside.

Slice the brownies in the pan and sprinkle a pinch of salt over the entire batch.

Optional: melt some extra chocolate and drizzle over the top.