papillon, here it that recipe, I pulled it from another thread Decadent Brownies (Ann T) 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. go for it, they are delicious. Gild the lily with a chocolate ganache, that's yummy too. Annie

I made a double recipe and cooked it in a half sheet pan. I didn't frost them, but loaded them down with pecans. I used 3/4 oil and 1/4 butter this time so they were nice and rich. I took these to a party tonight, but this is the fourth time I have made this recipe and it is always great.

When I taught home ec, this is the recipe we used and it's the only recipe for brownies I ever use. Brownies 1 stick butter 1 cup sugar 1 cup flour 1/4 tsp salt 1/2 tsp baking powder 2 eggs 2 HEAPING TBl cocoa 1 tsp vanilla. Melt butter in a square pyrex baking dish Sift dry ingredients Mix eggs, butter, dry ingredients bake 350 18 minutes You don't test them with a toothpick as these are more fudgie than cake like Cool completely and cut with a plastic knife I sometimes make a glaze with 1/2 c powdered sugar, 1 Tbl softened buter, 1/2 tsp vanilla, 1-2 tsp milk

I've made this a few times, it's delicious. I make it in a 9x13" baking dish. Mom’s Apple Cake (Smitten Kitchen) For the apples 6 apples, Mom uses McIntosh apples, I use a mix of whatever looks good 1 tablespoon ground cinnamon 5 tablespoons (65 grams) granulated sugar For the cake 2 3/4 cups (360 grams) flour 1 tablespoon baking powder 1 teaspoon fine sea or table salt 1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter) 2 cups (400 grams) granulated sugar 1/4 cup (60 ml) orange juice 2 1/2 (13 ml) teaspoons vanilla extract 4 large eggs 1 cup (130 grams) walnuts, chopped (optional and to be honest, we never use them) Heat oven to 350 degrees. Grease a tube pan. (I use this one.) Peel, core and chop apples into 1-inch chunks.Toss with cinnamon and 5 tablespoons sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.* Cool completely before running knife between cake and pan, and unmolding onto a platter. Do ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil. * Tip: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples to make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes in the oven. Apple Cake