KAREN'S WORKING PARENT NO-FUSS BROWNIES

This is a retro 60's brownie, preferred (13-2) over 'adult brownies' in a taste test done by Marin Day Schools Hills Plaza Dolphin Class, ages 3-5.

• 4 ounces Scharffen Berger 99% Cacao unsweetened Chocolate (2 scored sections)
• 2/3 cup butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 to 1 1/2 cups unsifted flour (less flour for moister brownie)
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Preheat oven to 350 F.

Melt chocolate and butter over low heat in a large heavy dutch oven. Remove from heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla, and mix (dirtying a whisk is optional).

Gently lay the flour, salt, and baking powder on top of the gooey chocolate mixture. Mix the flour, salt, and baking powder with a fork without digging into the chocolate.

Grab your wooden spoon and stir everything together just until all flour is incorporated. Do not overbeat.

Pour into greased 9" x 12" (or 8" x 12") pan. Bake for 25 minutes (check at 20). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into 2 " squares. Makes 24 brownies.