Super-Moist Double Dark Chocolate Brownies

A chocolate lover's dream! The original recipe came from my mother's dearest friend. I modified the recipe to include the candy bars; however, the brownies are delicious without them - decadent with the candy bars! These are very rich, so cut into small squares.

• Ready In: 55 mins
• Serves: 48
• Yields: 1 9x13 pan brownies

Ingredients

• 4  ounces  unsweetened baking chocolate
• 1⁄2 cup butter
• 4  large eggs
• 1⁄4 teaspoon salt
• 2  cups granulated sugar
• 1  teaspoon vanilla
• 1  cup all-purpose flour
• 1  cup  chopped pecans (optional) or 1  cup walnuts (optional)
• 8  ounces  ghirardelli sweet dark chocolate, baking bars or 8  ounces  other chocolate, bar of your choice, such as 7 oz symphony bar with almonds and toffee chips

Directions

1. Preheat oven to 325°F.
2. Grease and flour 13x9-inch pan or spray it with Bakers Joy.
3. Melt the unsweetened chocolate and butter.
4. Cool (see note below).
5. Beat the eggs, salt, and sugar until ingredients are light and creamy.
6. Fold in the chocolate/butter mixture and the vanilla.
7. Add flour and beat until batter is smooth.
8. If using optional nuts, fold in now.
9. Pour half of batter in pan and spread to cover bottom.
10. Break candy bars in half and place over batter.
11. Spoon remaining batter on top and spread as evenly as possible.
12. Bake 23-35 minutes or until set.
13. Do not overbake.
14. Cool completely.
15. With serrated knife, cut into squares.
16. MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
17. It melts the chocolate to perfection, and cleanup is so easy.