Recipe: 00273 Title : World's Best Brownies Author: T. Hollander Date : August 1995 _________________________________________________________________________ I pulled this off the net several years ago, and have been using it with great success ever since. It really isn't much harder to make than from-a-mix brownies and is miles better. In terms of ingredient availability in Europe: someone on the net said unsweetened chocolate (solid, that is) was not readily available. As you can see below, the author of the recipe has a work-around with cocoa (powdered, unsweetened) and butter or margarine. I think one could also use semi-sweet chocolate and cut the amount of sugar, but I'm not sure. Otherwise, all the ingredients should be available. I trust you or your friend can translate amounts, temperatures, and pan sizes from American to European (I can't, or I would). If you replace the butter with margarine, it becomes the 2nd best. If you replace the chocolate w/ 3/4 c. cocoa and 1/2 stick margarine it is still quite good. But if you really want the best... - 4 oz. UNsweetened chocolate - 1/2 lb. butter - 2 c. sugar - 1/4 tsp. salt - 4 eggs (yes, 4) - 1 1/4 c. flour - 1 tsp. vanilla - 1 & 1/2 c. chopped walnuts Grease a 9"x13" pan. Preheat oven to 375 degrees F. Melt chocolate and butter in a double boiler, or gently(!) in a small saucepan [or a microwave, but not together -- butter melts much faster than chocolate -- Tovah]. Let it cool a bit. Stir in sugar and salt. Add eggs ONE AT A TIME, stirring between each one. Add the flour and mix. DO NOT OVERMIX, it will make the brownies tough. Add the vanilla and nuts, and bake for ONLY 20 to 25 minutes. DO NOT OVERCOOK, it will make the brownies dry and caky. -=-=-=-=-=-=-=- _________________________________________________________________________