I'll be happy to share this recipe again. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (Optional: use 3/4 cup brown and 3/4 cup white sugar, or Add a shot of espresso)   Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze. Method Two Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

Tonight! Hubs and I went to Macaroni Grill tonight for dinner, and I had the Smothered Chocolate Cake for dessert. (Ate about half of it and brought the other half home.)

I have had this pan for over a year. I use it all the time. It is NOT difficult to clean or use. Spray cooking spray on the top of the pan as well as the insides to keep batter from sticking if you get it on the rims when pouring it in. You'll have to reduce cooking time. All that metal, the brownies cook faster. It's trial and error, really. May want to reduce temp a bit (25 degrees), reduce time at least 10 minutes...then add baking time if necessary. The pan is heavy, but by no means is it unwieldly. It is very easy to clean if prepped with cooking spray. I put mine in the DW. Storage hasn't been an issue either. For the edge lovers, this pan rocks!

That IS a fabulous price, I'd also stock up. Here I only find crab legs, frozen, and they're always about $10 a pound. As for the lemon brownies, here's that recipe originally posted by Marilyn. I double the lemon juice because I like an intense lemon flavor and I add 1/2 tsp of baking powder because Ashley likes them a bit lighter and less dense. The baking powder does give them more of a cake like texture and less dense than brownies, so it depends on the texture you're looking for: Lemon Brownies 1 1/2 cup all-purpose flour 1 1/2 cup sugar 1 teaspoon salt 1 cup (2 sticks) butter; room temperature 4 eggs Juice from 1/2 lemon Zest from 1 lemon 1 cup powdered sugar 2 tablespoons fresh lemon juice Additional lemon zest for garnish Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest. These are really good too, originally posted by Carol (dishesdone): Lemon Custard Cakes Unsalted butter, room temperature, for custard cups 3 large eggs, separated 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 to 3 teaspoons grated lemon zest (1 lemon) 1/4 cup fresh lemon juice 1 cup milk 1/4 teaspoon salt Confectioners sugar, for dusting Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid). Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food It all sounds delicious, from the crab to the lemon dessert, yum. Annie