2 ounces unsweetened baking chocolate
1 ounce semi-sweet baking chocolate
1 1/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup real semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate. To substitute unsweetened cocoa for semi-sweet baking chocolate, use 1 tablespoon unsweetened cocoa plus 4 teaspoons sugar plus 2 teaspoons butter for each ounce of semi-sweet baking chocolate.
Reduce the baking tempereature by 25°F if using dark or nonstick pan.
To prepare brownies in a 13x9-inch baking pan, double all ingredients. Bake for 35 to 40 minutes or until brownies just begin to pull away from sides of pan.
For the tenderest brownies, stir brownie mixture until smooth; do not overmix.